This article first appeared on Chalkboard Mag.
ON ONE HAND,we love an inventive healthy re-make of classic junk food. On the other hand, this kind of recipe can perturb junk food purists to no end. Sounds like the perfect thing to bring to a family gathering?
The Source is a plant-based raw dessert company in Southern California that’s caught our eye with their gorgeous and good-for-you vegan and gluten-free desserts. We asked them for a recipe and they shared this stunner. It’s a take on their classic strawberry rose pop tart (shown), which is, of course, a tightly held secret recipe!
Raw, plant-based desserts are perfect for people with and without food sensitivities, they are gentle on the gut, and free of refined sugars or fake ingredients. Nail your next healthy dinner party by ordering raw desserts from The Source here and try these pumpkin pop tarts for a new take on everyone’s favorite fall flavor…
How to make vanilla pumpkin pop-tarts
3/4 cup pumpkin puree
10 medjool dates (you want the soft ones, otherwise soak dates)
½ tsp vanilla powder
1 Tbsp pumpkin pie spice
½ cup almond flour
½ cup raw brazil nuts (or any nut of your choice)
1 cup GF oats (finely processed)
½ cup flax seeds
½ tsp vanilla extract
¼ cup cashew butter (or any nut butter of your choice)
½ cup maple syrup
¼ tsp sea salt
Blend all filling ingredients in a blender until smooth.
In a food processor, pulse brazil nuts, flax seeds and oats together until you get a flour. Add in all other dough ingredients until a dough forms. Refrigerate for 15 min.
Roll out dough between two sheets of parchment paper to about a ¼-in thickness. Cut into rectangles and add filling. Do not spread filling too close to the edge of pop-tart as it will make it harder to assemble. Place another rectangle over the top and use a fork to press down edges. Dehydrate at 118 degrees for 2 hours.