Pumpkin Miso Tart
1/3 c black sesame seeds
1 3/4 c raw walnuts
5 T pure maple syrup*
1/2 t each ground ginger & salt
1/4 c unsweetened cocoa powder or cacao powder
1 1/4 c raw cashews, soaked in boiling water for 1 hour
1/2 c So Delicious organic Coconut Milk creamer
2 T cornstarch
1/2 c pure maple syrup*
1 ½ c pumpkin* puree
1 1/2 T mild miso paste*
3 t pumpkin pie spice
A pinch or two of salt
1 t orange zest
3-4 t freshly squeezed orange juice
1 t pure vanilla extract
Preheat oven to 350°F.
Make crust: Finely crush black sesame seeds using an electric spice grinder, coffee grinder, or mortar and pestle.
In food processor, pulse walnuts until finely ground. Add ground black sesame seeds, maple syrup, salt, ginger, & cocoa powder, blend until well combined & dough sticks together when pressed. Press dough evenly on bottom & up sides of 9” tart pan. Place pan in freezer to set.
Make filling: Drain cashews & rinse. Add cashews to high-powered blender or food processor & blend. Add all remaining filling ingredients & blend until filling is very smooth and creamy.
Pour filling on top of chilled crust & smooth. Tap pan against counter to release any air bubbles.