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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Setting time 1 hour hr 30 minutes mins
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
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! :)
Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan