Raw Pumpkin Tart

Fall in love with a festive tart this holiday season, featuring a crumbly crust of spiced pecans and dates, paired with a creamy coconut-pumpkin puree and ganache swirl.

Base:

  • 1 cup raw pecans
  • 1 cup Medjool dates, pitted and roughly chopped
  • 1 tablespoon organic unrefined coconut oil, melted
  • 4 tablespoons organic ground flax seeds
  • 1/2 teaspoon Celtic or Pink Himalayan sea salt
  • 1/3 teaspoon organic ground cinnamon

Pumpkin Filling:

  • 3/4 cup medjool dates, pitted and roughly chopped
  • 1 cup organic pumpkin puree, unsweetened
  • 1/4 cup unsweetened coconut milk (choose a brand like Native Forest: Simple, NO Guar Gum)
  • 1/4 cup organic unrefined coconut oil, melted
  • 1 teaspoon organic pure vanilla extract 
  • 2 teaspoons organic ground pumpkin pie spice
  • 1/4 teaspoon Celtic or Pink Himalayan sea salt 

Ganache Topping (optional):

  • 1/4 cup organic maple syrup
  • 1/4 cup organic unrefined coconut oil, melted 
  • 1 teaspoon organic vanilla extract 
  • 1/2 cup organic 100% raw cacao powder 
  • 1/8 teaspoon Celtic or Pink Himalayan sea salt

Equipment:

  • 12-inch tart mold
  • Baking sheet lined with parchment paper
  • Food processor
  • High-powered blender, such as a Vitamix
  • Pastry bag or handheld condiment dispenser (optional)

Instructions:

Preheat the oven to 350 degrees. 

Spread the pecans across a baking sheet lined with parchment paper and toast for ~8 minutes, until golden brown. Set the nuts aside to cool.

To make base, pulse the chopped dates and coconut oil in a food processor until incorporated. Add the ground flax seeds, toasted pecans, salt and cinnamon. Mix until fully incorporated. If the base is too chunky, try adding an additional tablespoon of coconut oil or filtered water to increase smoothness. Press the mixture evenly into a 12-inch tart mold and refrigerate.

To prepare the filling, begin by placing 3/4 cup dates in a small bowl. Soak the dates in hot water for 20-30 minutes until soft, making sure the dates are completely submerged in the water. Drain the dates, discarding the water.

Combine the drained dates, pumpkin puree, coconut milk, coconut oil, vanilla, pumpkin pie spice, and salt in a high-powered blender, such as a Vitamix, and blend until silky-smooth.

Pour the filling into the tart crust, smoothing the top.

To make the optional chocolate ganache topping, mix the ingredients together in a food processor until fully incorporated. Pour the chocolate sauce into a pastry bag or condiment dispenser and decorate the top of the tart as desired.

Freeze for at least 1 hour before serving to harden. Return to the refrigerator until ready-to-serve.

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