Pumpkin Miso Tart (Vegan, Gluten-Free)

Bahan-bahan (8 porsi)

• 1/3 cup (~48g) black sesame seeds
• 1 3/4 cups (~196g) raw walnuts
• 5 tablespoons (75mL) pure maple syrup
• Heaping 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground ginger
• 1/4 cup (20-25g) unsweetened cocoa powder or cacao powder
• 1 1/4 cups (140-150g) raw cashews, soaked in boiling water for 1 hour *
• 1/2 cup So Delicious organic Coconutmilk creamer**
• 2 tablespoons (16g) cornstarch
• 1/2 cup (120mL) pure maple syrup
• 1 ½ cups (~360g) pumpkin puree (homemade or from a can)***
• 1 1/2 tablespoons mild white or yellow miso paste
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• Scant 1/2 teaspoon nutmeg ((I recommend freshly grated, if you have whole nutmeg))
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• A pinch or two of fine sea salt
• 1 teaspoon orange zest
• 3 -4 teaspoons freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• Optional Toppings
• Black sesame seeds
• Coconut whipped cream or frozen nondairy whipped topping