Chocolate Pumpkin Tart

Hannah Sunderani
Oct 9, 2016
3 min read

This Chocolate Pumpkin Tart, OH MY! I literally can't be in the house knowing it's chilling in my freezer, only steps away from my prying hands. So I've been taking long walks in the park to try and get it off my mind, or at least to slightly justify eating 3 slices! The struggle is real!

Actually, I made this Chocolate Pumpkin Tart for Mitch because pumpkin pie is his FAVOURITE! He used to have a deal with my mum that each year for his birthday, which is one week from now, she would bake him a pumpkin pie as his gift. She's honestly been doing this for at least 5 years and he looks forward to it every year! But, since we're living in France now, and the regulations for shipping homemade pie are very strict (yes, we looked it up), the deal this year is off. Feeling sorry for my hubby I figured I should play my part in keeping the tradition alive. But of course, it had to be a little different, so it's plant-based! This week I got to creating crunchy vegan crusts and perfectly sweet pumpkin filling to make a decadent vegan pumpkin pie!

This Chocolate Pumpkin Tart was the true winner! Mitch LOVES it and so do I! It's none other than one of the best desserts we've ever tasted. There are just SO many things we love about this tart: The nutty crust, the chocolatey pumpkin inner, the familiar pumpkin spice flavours, even the salt flakes sprinkled on top - which gives it a salty taste that is surprisingly addictive! I think next time I will even double the filling recipe to make it a pumpkin pie instead of tart, because we loved the filling SO much! But as a tart it's also divine!

So although we aren't spending Thanksgiving in Canada with our family this year, and Mitch won't be able to receive my mum's homemade pumpkin pie - we are happy to be wallowing in self pity with slices of this Chocolate Pumpkin Tart in each hand!

For those of you who are enjoying a beautiful Canadian Thanksgiving weekend know that we are highly envious! But we hope you have a great one, and that you enjoy this delicious Chocolate Pumpkin Tart while doing so! Happy Thanksgiving, eh!

Chocolate Pumpkin Tart

Makes: 8 slices| Prep Time: 15 mins| Cook Time: 2-3 hours

Ingredients:

Crust:

1 1/4 cup large flake oats
3/4 cups almond flour (ground almonds)
1/3 cup melted coconut oil
1/4 cup maple syrup
2 tbsp cocoa powder
3/4 tsp salt
1/2 tsp cinnamon

Filling:

1/2 cup pumpkin puree
2 tbsp cocoa powder
3 tbsp coconut sugar
1/2 tsp pumpkin spice
1/4 tsp salt
1/2 tsp vanilla extract
3 tbsp coconut milk
coconut shavings (optional for topping)
salt flakes (optional for topping)

*Note: You can easily turn this pumpkin tart into a pumpkin pie by doubling the filling recipe!

Directions:

Preheat oven to 350F. Throw your crust ingredients: oats, almond flour, coconut oil, maple syrup, cocoa powder, salt and cinnamon, into a food processor and blend until it becomes a dough-like texture (approx. 3-5 minutes). Transfer to a round springform pan 18 cm (7 inches) in diameter.
Push crust outwards to edges of pan to cover the entire surface area. Then using the back of a cup, press gently to make it evenly levelled throughout. (If you desire, you can keep the edges of the crust a little higher than the rest to create a pie edge look).
Place crust in the oven to bake for 20-25 minutes, or until golden brown. Then, remove from oven and let cool completely.
In a large mixing bowl add your pumpkin puree, cocoa powder, coconut sugar, pumpkin spice, salt, vanilla extract, and coconut milk. Mix together until smooth.
Pour pumpkin filling over crust and smoothen out in an even layer with a spatula. Sprinkle tart with coconut flakes and sea salt. Then place in the freezer for 1.5-2 hours, or until ready to serve. When ready, remove from freezer and take tart out of the pan. Let the tart soften for approx. 10 minutes to make it easier to cut into with a knife. Cut into 8 slices and serve.

Approvals: