Spiced pumpkin tarts

Spiced pumpkin tarts

By
From
Pana Chocolate, The Recipes
Makes
7
Prep
20 mins
Photographer
Armelle Habib, Chris Middleton

Adding pumpkin (winter squash) to your desserts is a great way to get your daily serving of vegies. Being quite a sweet vegetable, pumpkin is a great option when making this raw tart. The addition of chocolate, spices and coconut cream makes this dessert quite decadent.

Ingredients

Quantity Ingredient
45g bar of pana chocolate cinnamon, broken into 6 pieces
1 teaspoon coconut oil
1 quantity see method for ingredients

Tart shell

Quantity Ingredient
60g brazil nut flour
60g desiccated coconut
1 tablespoon cacao powder
pinch himalayan pink salt
2 medjool dates, pitted

Pumpkin pie filling

Quantity Ingredient
100g cashews, soaked
100g coconut butter, melted
100g raw pumpkin, pureed
2 tablespoons coconut sugar
30ml coconut nectar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground clove
pinch himalayan pink salt

Equipment

Quantity Ingredient
food processor
7 7 cm small tart tins
bain‑marie
palette knife

Method

  1. To make the tart shell, blitz the nut flour, coconut, cacao powder and salt in a high‑speed blender.
  2. Add the dates and pulse until the mixture comes together.
  3. Be careful not to over blitz; otherwise, the mixture will become too oily.
  4. Divide the the mixture into the tart tins and press down to create the tart shells.
  5. Freeze shells until needed.
  6. To make the filling, drain the soaked cashews and blend in a high-speed blender along with all the other ingredients until well incorporated and very smooth.
  7. Taste the mixture, and adjust spices if needed.
  8. Assembly:

    Melt 5 of the chocolate squares with the coconut oil over a bain-marie. Brush the inside of each tart shell with the melted chocolate, then return to the fridge or freezer to set the chocolate. Pour some pumpkin filling into each tart shell and smooth with a palette knife, then set in the refrigerator. Place or drizzle 1 teaspoon of whipped coconut cream onto each tart, then grate the remaining chocolate over the top.

Note

  • This recipe makes enough to fill 10 tart shells, so you will have a little left over.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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