Ghugra Tarts

Pastry:

• 1 cup spelt flour (or my GF oat & almond flour base)
• 2 tablespoons melted vegan butter (or oil)
• 3 tablespoons warm water
• 1 teaspoon sugar
• 1 teaspoon cardamon (optional)

Filling:

• 1 cup mixed nuts (cashews, almonds & pistachios)
• ¹⁄₂ cup grated coconut (fresh or frozen)
• 3 dates
• 3 tablespoons maple syrup
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₂ teaspoon cardamon
• date syrup (or maple syrup to drizzle ontop)

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1. Preheat oven to 400F
2. Place spelt flour sugar and cardamom into a mixing bowl, make a little well in the middle and add the warm water and butter. Make sure the water is warm otherwise the pastry will not be as crispy.
3. Pinch off a piece of dough to form about an inch sized ball. Roll it out out to fit the size of your pastry cases, roll it fairly thin.
4. Pierce the base of the tarts with a fork and place in fridge while you prepare the filling
5. Place all filling ingredients into a food processor and pulse till coarsely ground and leave aside.
6. Take the cases out of the fridge and place into the oven for about 10-12 minutes till golden brown
7. Let the cases cool before filling them
8. Add filling into cases and drizzle with syrup
9. Store in an airtight container for upto 3 days ( if you put it in the fridge the pastry may go a little soft and change texture)
10. ♡ Say a little prayer, stir in some love, and eat with soooooo soooo sooo much joy!

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