A light treat for autumn snacking. Made with pecans, pumpkin, mango, coconut yogurt, and vanilla.
Ingredients (for 6 larger tartlets):
- 100 g pecans and pistachios
- 12 dates
- 1/3 butternut squash
- 1 mango
- 250 g coconut yogurt
- 2 tablespoons agave syrup
- Vanilla to taste
Preparation:
Soak the dates in water for 20 minutes. Chop the pecans, pistachios, and dates into small pieces and knead them into a dough. Press the dough into tartlet molds or muffin cups and place it in the freezer.
Filling:
Cook the chopped pumpkin for 5 minutes. Peel the mango and blend it with the pumpkin to make a puree. Add the agave syrup and coconut yogurt, then blend again. Flavor the filling with vanilla. If needed, add a bit of water.
Tartlets:
Take the frozen base out of the freezer. Fill the cups with the filling and let the tartlets firm up again. And you're done! Enjoy!
