|25 min||3 h||12|
|1/2 cup||Pecans (roasted)|
|1/2 cup||Hazelnuts (roasted)|
|1/3 cup pitted||Dates|
|3 tbsp||Coconut oil|
|1 can (15oz)||Pumpkin purée, canned|
|1 can(s) (13.5 oz)||Coconut milk, sweetened (full fat)|
|1/2 cup||Coconut sugar|
|1/2 tsp||Nutmeg, ground|
|1/2 tsp||Ground cloves|
|1/2 tsp||Ginger, ground|
|1 pinch||Himalayan sea salt|
|1/4 cup||Nuts, pecans, dry roasted (chopped, for topping)|
In a food processor, grind the pecans and hazelnuts to a flour-like consistency.
Add in the dates and coconut oil to the food processor and blend with the nut mixture until combined. The mixture should form into a large sticky ball
Remove contents from the food processor and press mixture into the bottom of a 12-cup silicone muffin tray. If using a baking dish, generously oil it first with coconut oil for easy removal later on. Press down firmly.
Prepare the filling by combining the pumpkin puree, coconut milk, coconut sugar, cinnamon, nutmeg, cloves and ginger in the same food processor. Mix until everything is combined well.
Pour the filling mixture into the muffin tray cups or baking dish on top of the crust. Top with chopped pecans
Place in the freezer for at least 3 hours before serving.