• 3 C roasted walnuts or pecans
  • 2/3 C organic unsweetened finely shredded coconut
  • Pinch sea salt
  • 2/3 C coconut oil, melted
  • 1 TBSP pure maple syrup
  • 2 tsp pure vanilla extract


  • 1 envelope gelatin (about 2 ¼ tsp)
  • ¼ C cold water
  • ¾ C canned organic pumpkin
  • 1/3 C pure maple syrup
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch sea salt
  • ¾ C chilled coconut milk
  • 1 TBSP pure vanilla extract


  1. In a food processor, pulse walnuts until a fine meal forms.
  2. In a medium bowl combine walnut meal and remaining dry ingredients.
  3. Divide crust mixture evenly between 8 four-inch tart pans. Press firmly on the bottom and up the sides. Place in the fridge to firm up.
  4. Meanwhile, make the filling. In a small saucepan sprinkle gelatin over cold water and let it soften 1 minute.
  5. Turn heat to medium and bring mixture just to a simmer, stirring until gelatin has dissolved. Remove from heat.
  6. Whisk in remaining filling ingredients until well combined.
  7. Spoon pumpkin mixture into each tart shell. Chill until set, about 3 hours.
  8. Serve!