Pumpkin Tarts with Chai Hazelnut Crust (vegan)

Ingredients

• 2 cups (250g) raw unsalted hazelnuts
• 2 cups (200g) pitted dates
• 1/2 cup shredded coconut
• 2 tablespoons coconut oil (melted)
• 2 cardamom pods (ground in a pestle and mortar and shells discarded)
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• pinch of freshly ground black pepper
• 1 x 425g / 15oz canned pumpkin (pumpkin puree, not pre-sugared pie filling)
• 1/2 cup brown sugar
• 1/3 cup coconut cream
• 3/4 cup raw unsalted cashews
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of salt

Instructions

1. 1

   --- For the crust ---

2. 2

   Blitz all ingredients in a food processor or high-speed blender until crumbly and sticks together when pressed. Press firmly into the cups of a tart tin or muffin tin. Chill in the fridge until ready to use.

3. 3

   --- For the filling: ---

4. 4

   Blitz all pie filling ingredients in a high-speed blender until smooth (you can use a standard blender but it will take a little longer). Pour the filling into the tart crusts, chill in the fridge until ready to serve.