Pumpkin Tarts with Chai Hazelnut Crust (vegan)
These vegan pumpkin tarts are easy to make and a silky smooth treat in a delicately spiced chai hazelnut crust. Quick and delicious.
Servings: 10
Calories: 406kcal
Ingredients
For the crust
- 2 cups (250g) raw unsalted hazelnuts
- 2 cups (200g) pitted dates
- ½ cup shredded 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 canned pumpkin pumpkin puree, not pre-sugared pie filling
- 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
Instructions
For the crust
- 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:
- 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.
Nutrition
Calories: 406kcal | Carbohydrates: 43g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Sodium: 17mg | Potassium: 480mg | Fiber: 6g | Sugar: 33g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg