Pumpkin Tartlets with a Chocolate Crust

The recipe makes 3-4 tartlets, depending on the size of your tart moulds. 
For the Chocolate Crust:
  • 1 cup oats
  • 2 tbsp cacao
  • 2 tbsp coconut oil (solid)
  • 1 tbsp (coconut blossom) sugar
  • 2-3 tbsp cold water
  • A pinch of salt
For the Pumpkin Filling:
  • 1/2 cup pumpkin puree
  • 1/4 cup oat cream (1:2 ratio - 1/4 cup oats + 1/2 cup warm water, soaked)
  • 1/3 cup soaked and drained cashews
  • 3 dates, soaked
  • 1 tbsp of coconut blossom sugar
  • 1,5 tsp cinnamon
  • A dash of ground cloves, nutmeg + ginger powder
  • 1 tbsp coconut oil
  • A pinch of salt
For toppings:
  • Preheat your oven to 200°C.
  • Start by soaking the dates, 1/3 cup cashews in boiled water for at least 10 minutes and 1/4 cup (quick) oats in 1/2 cup boiled water.
  • Once you've finished doing that, start on the crust.
  • For the crust, add the oats, cacao, coconut oil, salt and sugar in a food processor, pulse this. Now gradually add the cold water, until it forms a wet dough, that you can pinch together. Press the dough into (3-4) tart moulds and bake for 15-20 minutes.
  • For the filling, add all the ingredients in a food processor or high-speed blender and blend until well-combined and smooth.
  • Pour the filling in a freezer-safe container and allow the filling to become a little more firm, for about 15 minutes.
  • Pour/spoon the mixture in the crusts, add some toppings and enjoy!
Thanks so much to Veerle (@vegantoastie) for this perfect festive recipe.