No-Bake Pumpkin Pie Cups

No-Bake Pumpkin Pie Cups





3 cups granola
2 tbsp coconut oil
10 dried dates


3 tbsp coconut oil
6 dates
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



Crust should look like this.
Granola Crust!
Scoop the crust into the cups.
Pumpkin Cups
These are really tasty!
Eat up