Pumpkin Seed, Cranberry and Nut Tartlets

A healthy, seasonal treat with no added sugar, relying instead on the natural sweetness of dates enhanced with a little maple syrup.

For the pastry:
150 g plain organic flour
75 g organic butter, cut into small cubes (use 75 g melted coconut butter for vegan version)
1 free range organic egg
pinch sea salt

For the filling:
60 g pecan kernels, broken into smaller pieces
60 g hazelnut kernels
40 g pistachio kernels
30 g dried pumpkin seeds
30 g pine nut kernels
50 g dried cranberries
75 g organic almond butter (or 75 g coconut butter for vegan version)
75 g organic butter
40 g fresh dates, pitted and finely chopped
30 ml maple syrup
1 tsp organic vanilla essence
pinch sea salt

View the full recipe at The Circus Gardener’s Kitchen →