No-Bake Pumpkin Pie Cups, Vegan & Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 24 cups
 
Ingredients
crust
  • ¾ cup rolled oats
  • 8 medjool dates, pitted and soaked in hot water for 5 minutes
  • ¼ cup shredded coconut
  • pinch of salt
filling
  • 1(13.5-ounce can full fat coconut milk), refrigerated overnight
  • ¾ cups raw cashews, soaked in water at least 4 hours
  • ¼ cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • optional- ¼ cup coconut butter
Instructions
  1. Line 2 mini muffin trays with baking cups.
  2. To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add the remaining crust ingredients and pulse until a mostly smooth texture is formed. Scoop a heaping teaspoon into each baking cup and use your fingers to press it firmly into the bottom of the cups.
  3. To prepare the pumpkin filling, drain the cashews and place them in the blender. Open the can of coconut milk and scoop the cream (it should have separated in the refrigerator) into the blender (discard the liquid or save it for a smoothie!). Add all the remaining filling ingredients and blend until smooth.
  4. Use a spoon to fill the baking cups with the filling. Place the tray in the refrigerator to set for at least 30 minutes, then peel the baking cups off and place the pumpkin pie cups on a large plate or tray. Drizzle the coconut butter over everything and add a sprinkle of extra pumpkin pie spice. Return to the refrigerator for about an hour so the cups can fully harden, then serve or transfer to an airtight container to store in the refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/11/20/no-bake-pumpkin-pie-bites-vegan-gluten-free/