Created by Bergy on September 30, 2017
Step 1: Pulse the walnuts & coconut until ground into a fine meal
Step 2: Add the maple syrup, 1 tablespoon coconut oil and salt
Step 3: Process again until just mixed and the dough sticks when pinched between your fingers
Step 4: Scoop the dough by heaping tablespoons into 8 parchment cups or other tart cups
Step 5: Use your fingers. to press down and form a crust for each cup
Step 6: Place the cups on a pan and place in the fridge while you make the filling.
Step 7: In a blender combine the pumpkin puree, almond milk, 1/4 cup coconut oil, dates, vanilla, cinnamon, ginger and cloves
Step 8: Process until until completely smooth and creamy
Step 9: Fill the crusts, smooth the tops
Step 10: Return to the fridge for 4-6 hours to set completely
Step 11: Serve with whipping cream