Vegan Mini Chocolate Pumpkin Pie

1. 1

   1. Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners.

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   2. In a food processor or a blender, process hazelnuts, flour, sugar, coconut oil, and salt. Add 2 tbsp water and pulse until the dough forms. The texture should be like coarse, wet sand.

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   3. Add about 2 tbsp of crust dough to each of the paper cups. Press and flatten the dough into the cup using the fingers. Bake the crust for 15 minutes.

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   4. In the meantime, blend the filling ingredients together until thoroughly mixed and creamy.

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   5. When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute.

6. 6

   6. Add about 2 tsp melted chocolate into the center of each mini pie crust and spread it out and up toward the sides.

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   7. Fill the remaining space in each mini pie crust with the pumpkin mixture. Bake in the oven for about 20-24 minutes until the edges are lightly browned. Cool to room temperature, then chill in the fridge for at least 2 hours.

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   8. (optional) top with coconut whipped cream, cocoa powder and cinnamon and serve.

* Per serving · 4 servings · Values may vary.