3 cups granola
2 tbsp coconut oil
10 dried dates
PUMPKIN PIE FILLING:
3 tbsp coconut oil
1 cup canned pumpkin
1/2 cup cashew butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
Add cupcake papers to a muffin pan and set aside.
Then, combine the granola crust ingredients in a food processor until pliable and somewhat moist. If it's not sticky enough, you can add a tbsp or two of water to it. You want it to be like the consistency of the picture below.
Then, add about a tbsp of mixture to each cup and press down (I used a fork) for the crust. Put in the fridge to set.
Next, add the dates and pulse for a couple of seconds to chop. Add in the rest of the ingredients and blend well in the food processor until all whipped together.
Add about a tbsp of the mixture to each crust cup. Spread to look pretty:)"
Store in the fridge in a sealed container. They can be stored in the freezer if they don't get eaten but it's highly unlikely.
Granola- It can be homemade but this time I used gluten-free granola from Aldi (liveGFree Almond Raisin Honey Granola)
This recipe was inspired by www.eatingbirdfood.com