Pumpkin Miso Tarts : Vegan & Macrobiotic Delight

My journey with the macrobiotic lifestyle began in 1994, while I was still a university student in Japan. At the time, I was immersed in studying Western nutrition and health sciences—but I also felt a deep pull toward traditional Japanese food philosophy. That curiosity led me to the Lima Cooking School in Tokyo, where I studied macrobiotic cooking and completed the Master’s Course to become a certified macrobiotic trainer.

Since then, the principles of macrobiotics have remained close to my heart, especially the idea of finding balance and nourishment through whole, natural foods. One of my favorite ways to honor those roots is by incorporating miso paste into sweets—like cookies, cakes, and muffins—for a touch of depth and umami.

Today, I still turn to my old macrobiotic recipes, and one of my seasonal favorites is a vegan pumpkin miso tart—simple, wholesome, and deeply satisfying.

Pumpkin Miso Tarts : Vegan & Macrobiotic Delight

Ingredients:

<Serves: 6 cup-muffin tin>

For the crust:

• 1 cup almonds

• 1 tbsp maple syrup

• 1 tbsp coconut oil (see note)

• ¼ tsp miso paste (or a pinch of salt)

For the pumpkin filling:

• 1½ cups pumpkin purée

• 15 pitted dates (about 1 cup)

• ¼ cup almond butter

• 1 tbsp coconut oil (see note)

Coconut oil Alternatives

For the crust and filling:

1. Olive oil (light or extra light taste)

   • Use the same amount as coconut oil.

   • Offers a subtle flavor and healthy fats. Best if you don’t mind a slight olive note.

2. Avocado oil

   • Neutral in flavor and great for both crust and filling.

   • Use 1:1 replacement for coconut oil.

3. Melted vegan butter

   • Works especially well in the crust for a buttery taste.

   • Use the same amount as coconut oil.

4. Tahini (sesame paste)

   • Adds a rich, nutty depth. Great in the filling.

   • Use 1 tbsp tahini instead of coconut oil. Note: it may slightly change the texture.

5. Nut butters (almond, cashew, etc.)

   • Already in the recipe, but you could increase slightly (e.g., an extra ½ tbsp) to replace the coconut oil in the filling.

Instructions

1. Make the crust. Line 6 muffin tins with parchment baking cups. Place almonds in a blender or food processor and pulse until they become a coarse flour (I like a little texture). Transfer to a bowl and mix in the maple syrup, coconut oil, and miso paste. (If you don’t have miso, use a pinch of salt.) Divide the dough evenly among the baking cups and press it down firmly with a spoon to form the crust. Chill in the fridge while you prepare the filling.

Pumpkin Miso Tarts : Vegan & Macrobiotic Delight

2. Prepare the pumpkin filling. In a blender, combine the pumpkin purée and dates. Blend until smooth. Add almond butter and coconut oil, and continue blending until creamy. Spoon the filling into the prepared crusts and smooth the tops.

3. Refrigerate for at least 4 hours or until set.

Pumpkin Miso Tarts : Vegan & Macrobiotic Delight

Posted on July 16th, 2019