Making vegan pumpkin fig tarts

First, start by preheating the oven to 180 °C. Then mash the bananas and add them to a large bowl. You then add the pumpkin puree, melted vegan butter and vanilla extract. Now mix the Steviala Ery-Bronze, self-rising baking flour, whole wheat spelt flour, baking powder and the spices in another bowl. Then add the dry ingredients to the wet ingredients little by little each time. Next, mix this into a nice even batter for these vegan pumpkin fig tarts with a hand mixer or whisk.

Then grease 8 small baking molds. We used the ones from Hema which are 10 cm in diameter. You can also use a muffin baking mold, then the vegan pumpkin tarts will slightly be smaller and you will make 10 to 12 of them. Next, divide the batter into the baking molds. Next, slice the fresh figs and then place a slice of fig on each tartlet.

Now, it's time to bake the mini vegan pumpkin fig tarts in the oven for about 25 minutes.

Serving tip: top the vegan pumpkin fig tarts with some Steviala Heavenly Dark and/or nuts, but they are also delicious with some vanilla quark or a scoop of sugar-free ice cream.