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+ servings

BUTTERNUT SQUASH CREAM TARTS (raw, vegan, gluten-free)

Festive holiday healthy dessert!
Course Dessert
Cuisine dessert
Keyword gluten-free, rawdessert, rawfood, rawvegan, tart, vegandessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings 3 tarts


  • Food processor, high-speed blender, hand mixer, 3 @ 4” tart pans with a removeable bottom, Squeeze bottle, 1M piping tip, piping bag


Almond Spice Crust

Butternut Squash Cream

  • 1 ½ cups raw butternut squash peeled and cubed
  • ¼ cup full-fat coconut milk
  • ¼ cup tahini roasted or raw
  • ¼ cup coconut sugar
  • 1 tbsp sunflower lecithin powder optional
  • 1 tbsp coconut nectar or any other liquid sweetener
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1/8 tsp Himalayan salt
  • 3 tbsp melted cacao butter

Ginger Chocolate Sauce

Spiced Coconut Whipped Cream

  • 1 can premium full-fat coconut cream I prefer Cha's Organics brand
  • 2 tbsp coconut nectar or any other liquid sweetener
  • 1 tsp pumpkin spice


Almond Spice Crust

  • Process dry ingredients in a food processor until mixture forms a flour.
  • Add coconut oil and coconut nectar and process until batter starts sticking together.
  • Press firmly into 4” tart pans with a removeable bottom, using the back of a spoon to even out the crust.
  • Set aside while making butternut squash cream.

Butternut Squash Cream

  • Blend all ingredients except ginger and water until smooth.
  • Pour butternut squash cream into tarts and pat on counter to remove air bubbles.
  • Set in freezer for minimum 2 hours or overnight.

Ginger Chocolate Sauce

  • Blend first set of ingredients until smooth. Ensure coconut sugar is blended enough to remove any grainy texture. If you don’t have a high-speed blender, powder the coconut sugar first in a spice or coffee grinder.
  • Add ginger and blend again on low until well combined.
  • While blender is running on low, add warm water and blend until mixture is emulsified and has thickened.
  • Pour into a squeeze bottle and leave at room temperature before use.

Coconut Whipped Cream

  • Place can of coconut cream in fridge overnight.
  • Drain water from can (if not using Cha's Organics brand), place in a medium-sized mixing bowl with remaining ingredients.
  • Mix with a hand blender on high until smooth and fluffy.
  • Serve immediately with butternut squash cream tarts.


Assembly: Slice tarts into 4 slices, using a piping bag and 1M tip, place a dollop of coconut whipped cream on top of each slice. Drizzle with ginger chocolate sauce and add some pumpkin seeds on top. Serve immediately.
Storage: Freezer for 1 month or fridge for 5 days.