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!