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Butternut Squash & Sweet Potato Tofu Tartlets

I had been thinking of turning my Butternut Squash Pie into tartlets, but then discovered a pack of silken tofu in fridge that needed to be consumed as soon as possible, so I made an adjustment and decided to try tofu tartlets instead.

Still, they had to include butternut squash and sweet potato, so I just mixed those goodies in and the recipe came out delicious.


I made the first batch using one tablespoon of psyllium husk, but they turned out too squashy, so I added another tablespoon to the second batch. It was a wise move as the texture was much firmer – it’s still a bit soft, but not too much. So, just perfect!

My tartlets are ideal for breakfast, dessert or as a snack – you choose! I’ve been having one as my afternoon snack before I go to get my kid from kindergarten. They fit perfectly as they have low glycemic load, yet they are very hearty and filling.
They would also be a great choice when having guests or on holiday table.



My butternut squash and sweet potato tofu tartlets are vegan, plant-based, oil-free, refined sugar free and Candida diet friendly. What else can you wish for?!

Butternut Squash & Sweet Potato Tofu Tartlets |6 pieces|


  • ⅓ heaped cup (40g, 1.4oz) oat bran
  • ½ cup (50g, 1.8oz) walnuts, soaked
  • ½ tsp. xylitol
  • 1 tbsp. carob powder
  • 1 tbsp. plant-based milk
  • A pinch of Himalayan salt


  • 400g (14.1oz) silken tofu
  • ⅓ cup (90g, 3.2oz) thick butternut squash-sweet potato puree
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ⅛ tsp. of Himalayan salt
  • 2 tbsps. psyllium husk
  • 2 tbsps. xylitol


  1. Bake butternut squash and sweet potato cubes (half-half) in 200°C (390°F) oven for 30 minutes. Let cool and puree adding a bit of water of necessary.
  2. Soak walnuts for at least 30 minutes, then rinse and drain. In a food processor, process walnuts with Himalayan salt until fine crumbs.
  3. Add all other crust ingredients and process until the oils from walnuts start to separate and the batter begins to stick. It may take up to a few minutes, scraping the sides from time to time. Process again until the batter sticks together when squeezed between fingers.
  4. Take a 6-hole cupcake tray and divide the crust evenly. Press the crust down with your hands and bake in 190°C (375°F) oven for 10 minutes. Remove from oven and set aside.
  5. Process all filling ingredients into a homogeneous batter in a blender.
  6. Divide the filling evenly between six tartlets. You’ll have just a little bit left over, which you can eat as is or save for later (it’s also delicious not baked).
  7. Decorate with some dark chocolate buttons and chopped chocolate.
  8. Bake in 175°C (350°F) for 40 minutes until the tartlets turn golden. Let cool before trying to remove from pan.




  • You can also use only sweet potato or only butternut squash if you like. Store the leftover puree in a sealed container in fridge and use it in soups, dressings, bakes, candies, bliss balls, and puddings.
  • You can use juicy dates instead of xylitol – 3 in crust and about 5 in filling (taste and adjust).


  1. These look amazing! Love that they are oil free!!!

    • Nele Liivlaid

      Thank you so much, Laurel! It means a lot to me 🙂 I’m so glad to see there are other people who appreciate oil-free recipes!

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