Dark Chocolate Pumpkin Tart (Vegan, Paleo)
Recipe Key
This rich Dark Chocolate Chocolate Pumpkin Tart is an easy to make dessert with the decadent taste of chocolate, creamy pumpkin and warm spices. It has just the right amount of sweetness from maple syrup. It tastes so good you won’t believe its a HEALTHY gluten free dessert. No baking required and your whole family will love it.
Why I Love This Chocolate Pumpkin Tart
- deliciously rich and creamy
- deep chocolaty taste
- just the right amount of sweetness
- healthy ingredients (see below)
- sweetened with maple syrup
- simple to make no baking
- can be made in advance and frozen
What Makes This Chocolate Pumpkin Tart Healthy
Even though it tastes incredible this Chocolate Pumpkin Tart is gluten free, diary-free, refined sugar free, vegan and paleo.
It’s made with coconut oil which contains antimicrobial and antioxidant properties.
Coconut oil contains Medium Chain Triglicerides which quickly burn as fuel. MCTs provide a rapid energy source that your body can absorb and use faster than other types of saturated fat.
Coconut oil also contain lauric acid. It’s a substance found only in breast milk and coconut. Detailed studies have shown that lauric acid is transported directly to the liver where it is converted to energy and other metabolites rather than being stored as fat.
Pumpkin is high in vitamins, minerals and fiber. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.
Raw cacao is one of the highest dietary sources of magnesium. Magnesium is important for a healthy heart and helps your brain focus. Raw cacao has more antioxidants than blueberries.
Raw cacao is also a mood elevator. It’s a great source of the feel good chemicals – serotonin and tryptophan, neurotransmitters that are associated with feelings of wellbeing and happiness.
How To Make Chocolate Pumpkin Tart
Crust: The chocolate walnut crust is simple to make. Walnuts are processed in a food processor until chopped. Dates, cacao powder and pumpkin pie spices are added and processed until it is sticky. Then pressed into an 8 inch tart pan.
Filling: It’s simple. Put all the filling ingredients (pumpkin, cacao powder, coconut oil, maple syrup, vanilla, pumpkin pie spice) into a food processor and process until smooth. Pour into prepared pan.
Chill: Plan to chill for 3-4 hours to let the filling firm up.
I made two of these tarts and brought one to a party. We had make one for ourselves. Everyone loved it. I didn’t tell them it was a healthy dessert until it was all gone…they couldn’t believe it.
Serve chilled. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Enjoy this healthy decadent chocolate pumpkin tart with chocolate walnut crust for your holiday dessert. Everyone will love it. It’s rich, creamy, pumpkiny, chocolaty, healthy, and delicious.
If you like this recipe, try these other delicious pumpkin desserts:
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PrintChocolate Pumpkin Tart (Vegan Paleo)
This rich Chocolate Pumpkin Tart is full of decadent chocolate and creamy pumpkin spices with just the right amount of sweetness.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Vegan, Dairy Free, Gluten Free, Paleo
- Method: Process
- Cuisine: American, Healthy
Ingredients
Crust
- 1 1/4 cups walnuts (125 grams)
- 1/2 cup pitted dates, coarsely chopped (5–6 Medjool dates)*
- 1 tablespoon raw cacao powder
- 1/4 teaspoon pumpkin pie spice
- Pinch Celtic sea salt
Filling
- 1/2 cup coconut oil, (112 grams) gently melted (use expeller pressed refined for less coconut taste)
- 3/4 cup canned pumpkin (195 grams)
- 6 Tablespoons raw cacao powder (36 grams)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Garnish
- 1–2 teaspoons raw cacao powder
- Flaky sea salt, (I use Maldon Sea Salt), optional
Instructions
Crust
- Process the nuts, in a food processor until they are very fine.
- Add the dates, cacao powder, pumpkin pie spice and salt.
- Process until it is sticky with medium texture.
- Press into an 8-inch tart pan. The easiest way is to do the sides first and work toward the middle.
- Refrigerate while you prepare the filling.
Filling
- Melt the coconut oil on low.
- Put all the filling ingredients (pumpkin, raw cacao, maple syrup, vanilla, pumpkin pie spice, coconut oil) into a food processor and process until smooth.
- Pour into prepared pan.
- Refrigerate for 4-5 hours before serving.
- To garnish, dust with cacao powder sprinkled through a very fine strainer. Sprinkle with salt if using.
-
Serve chilled. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Equipment
Buy Now → Notes
If the dates are dry soak them in warm water for 15 minutes to soften.
The cooking time indicated is actually chilling time.
- This post is shared with Whole New Mom, Allergy Free Wednesday, Gluten Free Mom, Gluten Free Wednesday, Healing With Food Fridays
Mmmmmmmm!!!
hey! Sounds amazing and I am going to try it. But why call it cheesecake? Does it taste cheesy? Just curious.
THANKS!
I changed the name and no longer call it cheesecake.
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.
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!!!
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.
Oh YUM!!! Thanks so much for sharing with Healing With Food Friday! Come back again this week! http://peelingbacktheonionlayers.com/healing-with-food-friday-8/
thanks for sharing with us on AFW, I am featuring your recipe this week!
Awesome, thank you! I will post again this week.
This looks great. I’m wondering if I can get my GF/allergy kids to eat it 🙂
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.
Ingrid,
I am allergic to walnuts. Can I substitute almonds or pecans?
Love your newsletter and all the great info and recipes.
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.
Love
Ingrid