Last Updated on April 2, 2024

These pumpkin chia pudding granola tarts are a naturally sweetened granola tart filled with chia pudding and pumpkin filling topped with coconut whipped topping and toasted coconut chips! Gluten-free and vegan.

updated: 4/1/24

This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!

As we head in to fall, y’all know I had to get on the pumpkin bandwagon. I am not sure what it is about pumpkin that means fall to us, but just know delicious squash, you are loved dearly this time of year! Are there any pumpkins out there reading this?! So here I am with a fall-inspired, pumpkin-y dessert to knock those fall socks right off, and of course I couldn’t have developed this Pumpkin and Chia Pudding Granola Tarts recipe without the amazing products from Suncore Foods!

These tarts are super easy to make, don’t be fooled AND they are naturally sweetened (but sweet enough to indulge that sweet tooth of yours). The pumpkin “pudding” is made with only 6 ingredients, the chia pudding is made with only 5 ingredients, and the granola crust is made with only 3 ingredients! Simple, check. Delicious, check. Healthy-er, check. Fun, check. So what’s not to love about these Pumpkin and Chia Pudding Granola Tarts?!

Y’all know by now, I love colorful food. And things that may not be so colorful by nature, I like to make colorful, but in a natural way. So for this recipe I wanted to use Suncore Foods’ Aqua Blue Spirula Supercolor Powder to really make this chia pudding pop and pack a lotta punch. Did you know that spirulina powder is rich in antioxidants, and has many health benefits that include lowering bad cholesterol, blood pressure, and blood sugar levels, while also increasing good cholesterol and muscle strength? Pretty neat that this powder from blue-green algae can be such a great addition to your diet, not to mention that fun blue hue!

I’ve also really fallen deeper in love with chia seeds. I’ve always been a fan of the black chia seeds, but in this recipe I used white chia seeds from Suncore Foods. If you’ve had chia seeds, you know that they are teeny-tiny seeds but don’t let its size fool you! With every serving you’ll enjoy increased metabolism, clearer skin, increased good cholesterol, and a healthier heart. They are also rich in soluble fiber, vegetable protein, antioxidants, and omega-3 and omega-6 fatty acids. Crazy, right?! Chia pudding is something that I make often and I’m loving the new white chia seeds in my recipes.

I topped these little Pumpkin and Chia Pudding Granola Tarts with non-dairy whipped topping and then garnished them with Toasted Coconut Chips. 

Now I prepared my chia pudding and pumpkin filling the night before and then all you need to do is blend and bake your granola crusts, fill with filling, and devour! This recipe is super easy to make, so you can certainly double or triple the recipe and have these cute little tarts at a birthday party or family gathering. Heck, even make them for Thanksgiving! I know you’re dying for the recipe, so without further ado…

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Pumpkin Chia Pudding Granola Tarts

Yield: 3 mini tarts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A naturally sweetened granola tart filled with chia pudding and pumpkin filling topped with coconut whipped topping and toasted coconut chips! Gluten-free and vegan.

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Ingredients

Granola Crust

• 1 cup granola, (I used cinnamon granola)
• 2 tbsp coconut oil, (melted)
• 1 tsp pure vanilla extract

Pumpkin Filling

• 6 tbsp pure pumpkin puree
• 1 tsp pure vanilla extract
• 1 tbsp coconut oil, (melted)
• 2 tbsp unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp pumpkin pie spice

Chia Pudding

• 1/4 cup Suncore Foods raw white chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp Suncore Foods aqua blue spirulina powder

Toppings

• coconut whipped topping, (I used So Delicious)
• toasted coconut chips

Instructions

Make your chia pudding by whisking together all chia pudding ingredients in a glass bowl. Cover and chill at least and hour or overnight.

**NOTE: I like to shake mine a couple times to make sure the chia seeds don't settle on the bottom.

Make your pumpkin filling by blending all ingredients together in your food processor/blender. Cover and chill in a glass bowl for the same amount of time as your chia pudding.

Preheat your oven to 350 degrees. Make your granola tarts by blending your granola, coconut oil and vanilla in your blender/food processor. Then press into your mini tart pans. Bake for 12-15 minutes. Remove the tarts from the oven and press the middle of the crusts down with a spoon. Alternatively you can use a fork to poke holes in the crust before baking.

Spoon your pumpkin filling and chia pudding into each tart, top with coconut whipped topping and toasted coconut chips.

Notes

* Sponsored by Suncore Foods

Did you make this recipe?

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* Nutritional information provided by Suncore Foods.