INGREDIENTS:
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:
- Seed and Bean Sicilian Hazelnut Chocolate squares
- Cacao nibs
- Banana slices
METHOD:
- 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.
