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Pumpkin Chocolate Tart Vegan Gluten-free Recipe

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 mins
Cook Time 30 mins
Setting time 1 hr 30 mins
Course Desserts
Servings 12 Portions


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