Mini Pumpkin Chocolate Tart

Directions

1. Remove pits from the dates and discard. Add dates to a food processor. Blitz until the dates are finely minced and stop the blade right before it creates a date ball.
2. Add pecans to the dates along with 1 tablespoon of maple syrup and cocoa powder. Process until chopped and combined with the dates.
3. Combine entire mixture with your hands to form a ball. Transfer chocolate date ball to a mini 4.75in round tart pan or the mini container of your choice.
4. Use your finger tips to mold the date ball into the tart pan. Lightly wet your fingers with water if you find the mixture is sticking to them. Be sure to evenly spread the date crust evenly.
5. Add the pumpkin to the food process along with the remaining 1 teaspoon of maple syrup, cinnamon and a pinch of sea salt. Process until combined.
6. Pour the mixture into the date crust. Use a spatula to smooth it out. Dab evenly, rotating around the center to create the same spiral decoration as in the photos.
7. Crush one pecan piece and use as garnish for the top of the tart. Store in the fridge until you're about to serve. This is a single serving tart but if you cut it like a typical pie you can serve mini tart pieces to your guests. A little bit goes a long way with each piece.
8. Enjoy! :)