Process dry ingredients in a food processor until mixture forms a flour.
Add coconut oil and coconut nectar and process until batter starts sticking together.
Press firmly into 4” tart pans with a removeable bottom, using the back of a spoon to even out the crust.
Set aside while making butternut squash cream.
Butternut Squash Cream
Blend all ingredients except ginger and water until smooth.
Pour butternut squash cream into tarts and pat on counter to remove air bubbles.
Set in freezer for minimum 2 hours or overnight.
Ginger Chocolate Sauce
Blend first set of ingredients until smooth. Ensure coconut sugar is blended enough to remove any grainy texture. If you don’t have a high-speed blender, powder the coconut sugar first in a spice or coffee grinder.
Add ginger and blend again on low until well combined.
While blender is running on low, add warm water and blend until mixture is emulsified and has thickened.
Pour into a squeeze bottle and leave at room temperature before use.
Coconut Whipped Cream
Place can of coconut cream in fridge overnight.
Drain water from can (if not using Cha's Organics brand), place in a medium-sized mixing bowl with remaining ingredients.
Mix with a hand blender on high until smooth and fluffy.
Serve immediately with butternut squash cream tarts.
Assembly: Slice tarts into 4 slices, using a piping bag and 1M tip, place a dollop of coconut whipped cream on top of each slice. Drizzle with ginger chocolate sauce and add some pumpkin seeds on top. Serve immediately.Storage: Freezer for 1 month or fridge for 5 days.