Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with silicone muffin liners.
- In a medium bowl, thoroughly mix the pumpkin puree and unsweetened applesauce until well combined.1 cup Pumpkin Puree, 1/2 cup Unsweetened Applesauce
- Stir in the whole wheat flour (or oat flour), rolled oats, chia seeds, shredded coconut, and cinnamon into the wet ingredients. Mix until a thick dough forms. It will be a bit sticky, which is normal.1/2 cup Whole Wheat Flour, 1/4 cup Rolled Oats, 1 tablespoon Chia Seeds, 1 tablespoon Unsweetened Shredded Coconut, 1/4 teaspoon Cinnamon
- Spoon about one tablespoon of the dough into each compartment of your prepared mini muffin tin. You can gently press them down slightly with the back of your spoon.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and the tarts are firm to the touch. A toothpick inserted into the center should come out clean.
- Remove the muffin tin from the oven and let the tarts cool in the tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. This ensures they firm up properly.
Notes
Store cooled tarts in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 2-3 months.
