Vegan Hojicha Pumpkin Tarts (Gluten-Free)

These vegan and gluten-free pumpkin tarts combine a spiced almond-coconut crust, creamy pumpkin filling, and a smooth hojicha cashew cream topping. Perfect for cozy gatherings or a unique dessert experience! The roasted, earthy notes of hojicha beautifully complement the warm spices and natural sweetness of the pumpkin, creating a harmonious balance of flavors. Together, they offer a sophisticated twist on traditional fall desserts, making each bite both comforting and intriguing.

Ingredients:

Crust

• 1 ¼ cups almond flour
• ½ cup coconut flour
• ¼ cup coconut sugar
• 6 dates
• 2 tbsp coconut oil (melted)
• ¼ tsp salt
• 2 tsp cinnamon
• ½ tsp ground ginger

Filling

• 1 cup + 2 tbsp pumpkin puree
• 1 large egg
• ¼ cup + 2 tbsp coconut milk
• ½ cup coconut sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• ⅛ tsp nutmeg
• 1 ½ tbsp cornstarch

Hojicha Cashew Cream

• 1 cup cashews (soaked)
• 1 ½ tbsp organic Japanese Hojicha powder
• 1–2 tbsp agave syrup or honey (adjust for sweetness)
• 1 tsp vanilla extract
• ¼ cup + 2 tbsp soy milk (add more to adjust texture)
• ¼ tsp cinnamon
• Pinch of salt

Instructions:

Step 1: Prepare the Cashews

1. Soak the cashews in hot water for at least 30 minutes, or overnight in cold water in the refrigerator. Once softened, drain and set aside.

Step 2: Make the Crust

1. Combine almond flour, coconut flour, coconut sugar, dates, melted coconut oil, salt, cinnamon, and ginger in a food processor.
2. Blend until the mixture becomes crumbly but sticks together when pressed.

Step 3. Make the Filling

1. In a large bowl, whisk together pumpkin puree, egg, coconut milk, coconut sugar, vanilla, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch until smooth.

Step 4. Assemble the Tarts

1. Line a muffin tin with muffin liners (use mini or regular-sized tins).
2. Spoon ~2 tsp of crust mixture into each liner for mini tarts (or ~1 tbsp for larger tarts). Press down firmly to form a cup shape with no holes.
3. Fill each crust with the pumpkin mixture (~½ tbsp for mini tarts, ~2–3 tbsp for larger tarts).

Step 5: Bake the Tarts

1. Preheat oven to 350°F (175°C). Bake mini tarts for 15–20 minutes (or 30–35 minutes for larger tarts). The crust should be golden, and the filling should begin to brown slightly on top.
2. Allow the tarts to cool, then refrigerate for 1–2 hours to fully set.

Step 6: Prepare the Hojicha Cashew Cream

1. Blend soaked cashews, hojicha powder, agave/honey, vanilla, soy milk, cinnamon, and a pinch of salt in a high-speed blender until smooth and creamy. Adjust sweetness and add more soy milk if needed for desired consistency.

Step 7: Assemble and Serve

1. Once the tarts are fully cooled and set, top each one with a dollop of hojicha cashew cream. Enjoy these delectable treats!

Recipe by: @ToastableEats