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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12 Responses to Vegan Chocolate Pumpkin Tart

  1. Diana October 30, 2013 at 3:40 pm #


  2. Celeste Graves October 30, 2013 at 5:21 pm #

    hey! Sounds amazing and I am going to try it. But why call it cheesecake? Does it taste cheesy? Just curious.

  3. Ingrid October 30, 2013 at 5:53 pm #

    Thanks for the question. I call it cheesecake because it is creamy like a cheesecake. Not it does not taste cheesey, it is the creaminess of cheesecake that it reminds me of.

  4. lucy October 30, 2013 at 7:59 pm #

    this sounds easier enough that even i can find the time to make it
    and i have all the ingredients except the pumpkin already
    problem is- not to eat it all in one sitting!!!

  5. Janice October 31, 2013 at 1:48 pm #

    You always post such great recipes Ingrid and this one sounds delicious too. I know from eating your food how tasty and healthy it is. Think I’ll try this cheesecake for Thanksgiving.

  6. Dawn @ Peeling Back the Onion Layers November 1, 2013 at 6:31 pm #

    Oh YUM!!! Thanks so much for sharing with Healing With Food Friday! Come back again this week!

  7. Tessa@TessaTheDomesticDiva November 4, 2013 at 1:58 pm #

    thanks for sharing with us on AFW, I am featuring your recipe this week!

    • Ingrid November 4, 2013 at 2:26 pm #

      Awesome, thank you! I will post again this week.

  8. Jeannette November 6, 2013 at 2:31 am #

    This looks great. I’m wondering if I can get my GF/allergy kids to eat it :)

    • Ingrid November 6, 2013 at 1:20 pm #

      Hi Jeannette,
      I think they will like it. When I brought it to a party nobody even thought it was a “healthy” dessert. Let me know how it goes.

  9. Betsy November 14, 2014 at 4:34 pm #

    I am allergic to walnuts. Can I substitute almonds or pecans?
    Love your newsletter and all the great info and recipes.

  10. Ingrid December 20, 2014 at 10:23 pm #

    Hi Betsy,

    Thanks for your appreciation and reply. I love hearing from you. I just came across your reply sorry for the delay, computers can be challenging. You can substitute either, pecans will have a similar texture but almonds will also taste great. Let me know how it comes out.

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