Ingredients:

Filling:

1 cup pumpkin puree

1/2 cup almond milk or coconut milk

1 scoop Vanilla Multi-Collagen Protein

1/4 cup coconut oil, melted

3/4 cup Medjool dates, pitted

1 tsp pure organic vanilla extract

1 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

Crust:

1 cup pecans

1/4 cup shredded coconut

2 tbsp. maple syrup

1 tbsp. coconut oil, melted

1/4 tsp sea salt

Topping:

Coconut whipped cream

Instructions:

Step 1: Soak dates in water for about 10 minutes to soften.

Step 2: In a food blender, pulse the pecans and shredded coconut in a food processor until ground into a meal (be careful not to over-process).

Step 3: Add in maple syrup, coconut oil, and sea salt and process again until the dough sticks together when pinned between your fingers.

Step 4: Line a muffin tip with 8 parchment papers. Scoop one tablespoon of heaped dough into parchment-lined muffin tin cups. Use fingers to press down and form a crust. Place in fridge.

Step 5: For the filling; add all ingredients into blender and blend until smooth and creamy. Remove muffin tin and evenly fill out the 8 cups. Place the muffin tin back in fridge for 4–6 hours.

Step 6: When center of tarts are firm, add whipped coconut cream and enjoy!