Mini Pumpkin Pie Tarts

To make the crust, place coconut flakes, sesame seeds, cocoa powder, 1 tablespoon coconut oil, vanilla, flax, maple, and 2 tablespoons sugar into a food processor (or it can be done in a blender, too). Pulse till it sticks together. The crust batter should be soft, slightly sticky, but easy to work with.

Place the crust batter into tart shells and press into the pan. Our crust filled 2 mini tart shells; you may do it in one big pie shell or tart pan. Once tart shells are filled, set aside to start making your filling.

To make the filling, grab the pumpkin puree, cashews, remaining 2 tablespoons coconut oil, remaining 2 tablespoons sugar (or 1/4 teaspoon stevia), and pumpkin pie spice and place into a blender. Blend till smooth and creamy. Pour pumpkin pie filling into your tart shells.

Set tarts in the fridge for about 3-4 hours to set. Remove from the fridge and take pumpkin pie tarts out of their tart shell.

Enjoy at room temperature or cold. Adding whipped cream is nice as well, to jazz up this yummy pumpkin pie.