I love this no-bake tart! The crust and filling are sweetened with dates, adding nutrients and a delicious caramel flavoring. The chocolate ganache layer really makes this tart extra delicious!
I piped on the chocolate ganache with a pastry bag and tips, but you could also just spread it over the pumpkin layer.
The chocolate pumpkin combination is so delicious and this tart is perfect for Thanksgiving!
Paleo Chocolate Ganache Pumpkin Tart
A chocolatey crust topped with pumpkin mousse topped with chocolate ganache makes a delicious dessert!
Servings: 8
Ingredients
Crust ingredients:
- 1 1/2 cups almond flour
- 3/4 cup pitted dates, soaked in hot water for 5 minutes
- 1 tbsp coconut oil, melted
- 2 tbsp cacao powder
Filling ingredients:
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 3/4 cup pitted dates, soaked in hot water for 5 minutes
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Chocolate Ganache ingredients:
- 3/4 cup dark chocolate, melted
- 1/2 cup coconut cream (the thick part at the top of a can of chilled coconut milk)
- 1 tbsp date syrup/honey/maple syrup
Instructions
- Lightly grease a 9.5 inch tart pan. In a food processor, combine the crust ingredients. If not sticking together, add 1/2-1 tsp of water. Press the dough into the bottom of the pan.
- Rinse out the food processor and blend together the filling ingredients. Pour the filling over the crust and place inthe freezer for 2 hours.
- Blend together the ganache ingredients. Spread out over the pumpkin layer or pipe on top. Enjoy!
