Crust
- 12 dates
- 150g walnuts
- 100g pecans
- a dash of sea salt
- a dash of cinnamon and ginger
- 1/4 cup melted coconut oil
Squash Filling
- 1 cup squash
- 1/2 can coconut milk
- 1/2 cup cashews
- 4 dates
- 1/4 lemon juiced
- 1/2 cup coconut oil melted
Cinnamon Apple Topping
- 2 small apples (peeled and chopped)
- 1/4 lemon juiced
- 1 tsp coconut sugar
- a dash of cinnamon, clove and allspice
In a food processor, blend everything together until smooth and then press into muffin tins. You can line them with liners or saran wrap for easier removal later. Place them in the freezer.
In a high speed blender, blend filling ingredients until smooth and place equal amounts in the tart shells. There may be a bit left over you can have as a tasty pudding later.
Place all the topping ingredients in a bowl and mix well. Then top the tarts and place in the fridge overnight to solidify, or the freezer for an hour or less to speed things up.
