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Vegan Pumpkin Miso Tarts ~macrobiotic sweet~

My macrobiotic diet journey started in 1994 when I was still in college in Japan. I studied Western nutrition/sciences at that time, but I also learned macrobiotic cooking at the Lima cooking school in Tokyo. I finished the master's course and became a certified macrobiotic trainer. Since then, I have loved using miso paste for my desserts, such as cookies, cakes, muffins, etc. I use my old macrobiotic recipe to make vegan pumpkin miso tarts.

<Servings: 6 cup-muffin tin>



1 cup Almonds

1 tbsp Maple syrup

1 tbsp Coconut oil

1/4 tsp Miso paste (or a pinch of salt)

<Pumpkin filing>

1.5 cup Pumpkin Puree

15 Pitted dates (about 1 cup)

¼ cup Almond butter

1 tbsp Coconut oil


1. Prepare the crust. Line muffin tins with parchment baking cups. Put almonds in a blender, and pulse until turning into flour (I like to have a little crunch). Place the almond flour into the bowl and add maple syrup, coconut oil, and miso paste. If you don’t have miso paste, you can add a pinch of salt. Mix the ingredients until smooth. Scoop the dough into the 6 parchment baking cups and press down with a tablespoon to form a crust for each cup. Place the tin in the fridge until the pumpkin filling is ready.

2. To prepare the pumpkin filling, place pumpkin puree, and pitted dates in a blender and pulse them until smooth. Add almond butter and coconut oil and blend until creamy. Pour the filings into the tins and smooth the top. Place in the fridge for at least 4 hours.

Posted on July 16th, 2019

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