Name: Vegan Chocolate Pumpkin Tart
Prep time: 60 min
Cook time: 20 min
Total time: 260 min
Ingredients: 3/8 cup (3 oz.) almond flour; 3/8 cup (3 oz.) brown rice flour; 1/4 cup coconut sugar; 3 Tbsp. cornstarch; 5-1/2 Tbsp. avocado oil; 1 cup coconut milk; 6 Tbsp. maple syrup; 2 Tbsp. cacao powder; 2 tsp. cornstarch; 1 tsp. vanilla extract; 1/4 tsp. agar powder; 1 cup pumpkin purée; 2/3 cup coconut milk; 6 Tbsp. maple syrup; 4 tsp. cornstarch; 1/2 tsp. cinnamon; 1/4 tsp. agar powder; 1 can (15 oz.) coconut whipping cream (refrigerated overnight); 2 Tbsp. maple syrup

In this leveled-up alternative to pumpkin pie, a rich layer of melted dark chocolate delights under a top layer of sweet, pillowy pumpkin. The incorporation of better-for-you, vegan ingredients adds to the specialness of this standout pumpkin tart – no refined sugar is used and the crumbly, slightly caramelized nutty crust is gluten-free. Don’t skip crowning this jewel with generous dollops of coconut whipped cream sweetened with maple syrup.

Slice of Chocolate Pumpkin Tart with Coconut Whipped Cream

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Vegan Chocolate Pumpkin Tart

Prep Time 1 hour

Cook Time 20 minutes

Chill Time 3 hours

Total Time 4 hours 20 minutes

Servings 8

Calories 509 kcal

Author Minako Umehara

Ingredients

Crust

3/8 cup (3 oz.) almond flour
3/8 cup (3 oz.) brown rice flour
1/4 cup coconut sugar
3 Tbsp. cornstarch
5-1/2 Tbsp. avocado oil

Chocolate layer

1 cup coconut milk
6 Tbsp. maple syrup
2 Tbsp. cacao powder
2 tsp. cornstarch
1 tsp. vanilla extract
1/4 tsp. agar powder

Pumpkin layer

1 cup pumpkin purée
2/3 cup coconut milk
6 Tbsp. maple syrup
4 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. agar powder

Coconut whipped cream topping

1 can (15 oz.) coconut whipping cream refrigerated overnight
2 Tbsp. maple syrup

Instructions

Preheat oven to 340 degrees F.
In medium bowl, mix together all ingredients for crust except oil. Add oil and mix well.
Into 8-inch deep tart tin, add crust mixture and press against bottom and sides. Using fork, pierce bottom of crust all over.
Bake crust 18-20 minutes. Let cool in tin.
In saucepan, combine all ingredients for chocolate layer and stir well as it comes to boil. Taste and add maple syrup, if desired. Continue to simmer, stirring, until mixture is completely dissolved, about 2 minutes. Pour mixture into cooled crust and let sit until set.
Repeat same process with ingredients for pumpkin layer. Pour pumpkin filling over set chocolate and smooth out with spatula. Refrigerate at least 2 hours, or until chilled through.
In mixing bowl, using hand mixer, beat solidified portion of chilled coconut cream into thick whipped cream. Add maple syrup and beat until thoroughly mixed.
With frosting piping bag, decorate tart with whipped cream. Lightly sprinkle cinnamon over top of tart.