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Vegan Chocolate Pumpkin Tart

I wanted to make a dessert which was delicious and healthy.  I don’t like to eat too many nuts so I created this vegan tart with pumpkin, raw cacao, maple syrup and coconut oil.  The only nuts are in the crust. The filling is nice and creamy. It is almost a raw dessert.  The only thing cooked is the pumpkin. I made 2  and brought 1 to a party.  Everyone loved it.  I didn’t tell them it was a healthy dessert until it was all gone…he he.

Vegan Chocolate Pumpkin Tart

Gluten Free, Dairy Free, Vegan, Paleo 8 servings                                                                       PRINT RECIPE


2 cups walnuts 1 cup pitted dates Pinch sea salt 4 Tb raw cacao powder

  • Process the nuts, in a food processor, until they are very fine.
  • Add in the dates and cacao powder.   Process until it is sticky.
  • Press  into a tart pan. I used a 9” pan.
  • Refrigerate while you prepare the filling. 


2 cup pumpkin (I like Farmers Market organic, it is BPA free)
4 Tb raw cacao powder
½  cup gently melted coconut oil
½ cup organic maple syrup
½ tsp vanilla extract 1 tsp cinnamon
70% dark chocolate, for decoration (optional, you could also dust it with the cacao powder) 

  • Process all ingredients, except the dark chocolate, in a food processor.  
  • Pour into prepared pan.  
  • Refrigerate for 2 hours to set. 
  • To decorate, grate some dark chocolate on top using the small holes side of the grater or dust with cacao powder put through a very small strainer.
  • Enjoy!

This post is shared on Whole New Mom,  Allergy Free Wednesday, Gluten Free Mom, Gluten Free Wednesday, Healing With Food Fridays


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