Recipe & Photo by Emily Von Euw RAWSOME VEGAN LIFE


These tarts are pretty much the essence of autumn (and mostly a variation on this recipe, cuz it’s so yummy). This time of year is my favorite: the crisp air, vibrantly colored leaves falling off their branches, warm drinks and forest walks, cozy nights in (or out), layers and toques and thick socks.

A quick summary of the recipe: we’ve got a hazelnut-based crust, sweetened with dates. (May I just say: hazelnuts are SO gorgeous?!) The crust is filled with a luscious spiced pumpkin custard and finally topped off with whipped coconut cream. Drizzling these in a salted caramel sauce is a good idea, but I ran outta time

SERVES:   Makes approx 6 big tarts

PREP TIME:  25 Minutes + 5 hours setting time

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar-Free, Dairy Free, Soy Free, Gluten Free


Hazelnut crust:

  • 3/4 cup hazelnuts

  • 1/4 cup rolled oats

  • 1/3 cup raisins

  • 1/3 cup dates

  • 1 teaspoon vanilla extract

  • Pinch sea salt

Pumpkin filling:

  • 1 3/4 cups (1 can) pumpkin purée

  • 1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)

  • 1/4 cup coconut milk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

  • 1/4 cup dried cranberries

  • 1/4 cup dates

  • 1/4 cup coconut sugar

  • 1 heaping tablespoon pumpkin pie spice

Coconut whipped cream:

  • 1 can full-fat coconut cream 

  • 1/2 teaspoon vanilla powder

  • 1 teaspoon maple syrup 


Food Processor


Crust: grind the hazelnuts and oats into flour in a food processor. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. If it’s too crumbly, add more dates, or splash of water or coconut milk. If it’s too moist, add a spoonful or two of ground flax seed or more oats. Press the crust evenly into lined or oiled tarts tins and leave in the fridge.

Filling: blend all ingredients until smooth and DELICIOUS. Pour evenly into your tart crusts and let it set in the fridge overnight or at least for 5 hours, otherwise it’ll be more like pudding (which isn’t necessarily a bad thing).

Coconut whipped cream: open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it’s the consistency of whipped cream! Scoop onto your tarts, decorate with extra chopped hazelnuts and coconut shreds and EAT!

Stacey Christie