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Written by Isabella Berkoff
•Posted on September 21 2022
Rated 5.0 stars by 1 users
Tarts
1 9.5" Tart
Stephanie Niemis
This simple, no-bake Chocolate Ganache Pumpkin Tart serves up autumnal bliss in every bite! Sweetened with dates, the pumpkin purée filling takes on a scrumptious caramel flavor, and the smooth, creamy layer of chocolate ganache with a strong cocoa flavor elevates the recipe even further. Use this handy tart pan and decorating tip set from Fat Daddio's to make this recipe as easy as pie!
1 ½ Cups White Almond Flour
¾ Cup pitted dates, soaked in hot water for 5 minutes
1 Tbsp coconut oil, melted
2 Tbsp Natural Cocoa Powder
1 Cup pumpkin purée
¼ Cup coconut oil, melted
¾ Cup pitted dates, soaked in hot water for 5 minutes
2 Tsp pumpkin pie spice
½ Tsp cinnamon
¾ Cup Perú 72% Dark Chocolate, melted
½ Cup coconut cream (the thick part at the top of a can of chilled coconut milk)
1 Tbsp date syrup, honey, or maple syrup
Chocolate Blossom Curls
Lightly grease a 9.5” tart pan.
In a food processor, combine the crust ingredients. *See recipe notes
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 in the freezer for 2 hours.
In the food processor, blend together the ganache ingredients.
Spread the ganache over the pumpkin filling layer, or pipe on top using a pastry bag and decorating tip of your choice.
Optional: Sprinkle the top of your tart with Chocolate Blossom Curls or your favorite seasonal toppings, if desired.
*If the crust ingredients are not sticking together, add ½ - 1 tsp of water.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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