Creamy Pumpkin Coconut Freezer Tarts

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Creamy Pumpkin Coconut Freezer Tarts
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  • 1 Cup Raw Cashews
  • ½ Cup Pumpkin Puree
  • ½ Cup Canned Coconut Milk
  • ½ tsp Pumpkin Spice
  • Dash Salt
  • 1.5 Cups Morning Zen Muesli
  • 16 Muffin Cups
  1. In a food processor, blend the cashews, pumpkin, coconut, spices, and salt until smooth.
  2. In a medium bowl, mix the muesli with the blended ingredients and stir.
  3. In a muffin tray, fill each muffin cup with the mixture.
  4. Freeze for at least 45min.
  5. Enjoy drizzled with honey or maple syrup as desired.
  6. Store extra in freezer.


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