Description
This rich Chocolate Pumpkin Tart is full of decadent chocolate and creamy pumpkin spices with just the right amount of sweetness.
Ingredients
Scale
Crust
- 1 1/4 cups walnuts (143 grams)
- 1/2 cup pitted dates, (90 grams) coarsely chopped (5–6 Medjool dates)
- 1 tablespoon raw cacao powder
- 1/4 teaspoon pumpkin pie spice
- Pinch Celtic sea salt
Filling
- 3/4 cup canned pumpkin (195 grams)
- 3 tablespoons raw cacao powder
- 1/2 cup coconut oil, (110 grams) gently melted (use expeller pressed refined for less coconut taste)
- 1/3 cup maple syrup
- ½ 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
- Put all the filling ingredients (pumpkin, raw cacao, coconut oil, maple syrup, vanilla, pumpkin pie spice) 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
The cooking time indicated is actually chilling time.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Vegan, Dairy Free, Gluten Free, Paleo
- Method: Process
- Cuisine: American, Healthy