For the filling;
580g pumpkin puree
250g raw cashew nuts, soaked overnight
180ml maple syrup
120ml RAW Organic Pure Blossom Honey
2 tbsp. coconut oil
3 tbsp. almond milk
1 tsp. pumpkin pie spice mix
1 tsp. cinnamon
For the coconut cream:
2 cans full fat coconut milk, refrigerated overnight
2 tbsp. RAW Organic Pure Blossom Honey
For the crust:
1 cup of medjool dates (approx. 170g)
130g rolled oats
40g RAW Organic Virgin Coconut Oil
100g RAW Organic Pure Blossom Honey
Pinch of salt
1 tsp. cinnamon
1 tsp. ginger
The night before, put the cashews in a bowl and cover with cold water. Leave to soak in the fridge overnight. Also, turn your cans of coconut milk upside down and leave in the fridge overnight.
To make the filling, add everything to a high-speed blender and blend until completely smooth. Refrigerate until ready to use.
Open the cans of coconut milk. The liquids and solids should have separated overnight so pour out the liquid that has risen to the top (you can save this to use in smoothies) and spoon the solid cream into a mixing bowl. Use an electric whisk to blend the cream until no lumps remain. Add the honey and blend again. Refrigerate until ready to use.
Add the almonds, pecans and oats to a food processor. Blend until they have a crumb like consistency, around 30 seconds. Add the rest of the crust ingredients and blend again for about a minute, until you have a dough which is soft and sticky (it shouldn’t be too wet or overly sticky though.
Press the dough into your tart tins and refrigerate until ready to use.
Assemble around 30 minutes before serving. To assemble, spoon the pumpkin mixture into crust cases. Put in the fridge for around half an hour. Spoon the coconut cream onto the pumpkin mixture and decorate with pecans just before serving.