Hazelnut Crust:
1 cup rolled oats
3/4 cup hazelnuts
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/8 cup barley malt (or brown rice syrup)
1 Tbsp. coconut oil
Directions:
1. Roast hazelnuts in the oven with the pumpkin. Remove when toasted and fragrant, about 15-20 minutes. Remove from oven, set aside to let cool. Remove skin by rubbing nuts together. Reserve 3 hazelnuts for garnish.
2. In a food processor, pulse hazelnuts until they resemble sand (do not over-blend, or you will get hazelnut butter!). Remove from food processor and set aside.
3. Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix.
Filling:
1 heaped cup roasted pumpkin
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
3 Tbsp. coconut cream
1/3 cup coconut sugar plus 2 tsp brown sugar
1/2 tsp vanilla
2 eggs
1/8 tsp sea salt
Bake 40 mins at 180C. Finish with salt & a hazelnut half. Serve with vanilla icecream.
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