Pumpkin with a twist – and reeeaaaly chocolatey. This Pumpkin Chocolate Tart is a true chocolate dream with a super creamy filling – all vegan and gluten-free 🥰
The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he 😃
The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.
Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)
Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.
Ingredients
For the crust:
- 150 g buckwheat flour
- 30 g FAIR-TRADE cocoa powder
- 1 tbsp psyllium fiber
- 1/2 tsp baking powder
- 100 g dates, pitted and diced
- 60 ml water
- 200 g pumpkin, cooked (I use butternut)
For the filling:
- 350 g pumpkin, cooked (I use butternut)
- 150 g FAIR-TRADE chocolate
- 30 g FAIR-TRADE cocoa powder
Instructions
- Mix the dry ingredients for the dough in a bowl.
- Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
- Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
- Bake for approx.. 15 to 20 minutes and let cool down properly.
- For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
- Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy! 🙂
