Pumpkin Tarts with Chai Hazelnut Crust (vegan)
Serves: 10
For the crust
  • 250g (2 cups) raw unsalted hazelnuts
  • 200g (2 cups) pitted dates
  • ½ cup desiccated coconut
  • 2 tablespoons coconut oil, melted
  • 2 cardamom pods, ground in a pestle and mortar and shells discarded
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • pinch of freshly ground black pepper
For the filling
  • 1 x 425g (15oz) tin of canned pumpkin
  • ½ cup brown sugar
  • ⅓ cup coconut cream
  • ¾ cup raw unsalted cashews
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • pinch of salt
For the crust
  1. 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.
For the filling:
  1. 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.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/pumpkin-tarts-with-chai-hazelnut-crust-vegan/