Butternut Squash Tart with Gingersnap Crust and Maple Coconut Whipped Cream

INGREDIENTS

2 cups

Butternut squash puree

Egg

1 can

Fall fat coconut cream

2 tsp

Ginger or ginger paste, fresh

1/3 cup

Maple syrup

3 tbsp

Molasses

1 cup

Oats

1 tsp

Cinnamon, ground

1/2 tsp

Cinnamon

1 tsp

Cloves, ground

1/2 tsp

Nutmeg

inch Section of vanilla bean

1 tsp

Vanilla

1/4 cup

Butter or coconut oil

1 cup

Almonds or pecans

1 tsp

Orange juice, fresh

3 tbsp

Coconut oil or butter

1/4 cup

Milk

1 tbsp

Water

1/3 cup

Whole wheat flour or gf alternative