No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache {Paleo}
Prep time: 
Total time: 
Yield: 1 (8 to 9-inch) tart, about 12 servings
This paleo No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache whips up in just 30 minutes, is full of fall flavor, and makes an elegant addition to your holiday dessert spread.
  • 1 cup (112 g) Bob’s Red Mill Finely Ground Hazelnut Meal/Flour
  • 1 cup (80 g) Bob’s Red Mill Unsweetened Shredded Coconut
  • 1½ teaspoons pure vanilla extract
  • ⅛ teaspoon sea salt
  • 4 oz (115 g) pitted soft Medjool dates (about 6 to 8 dates, soaked in hot water for 3 minutes and then drained if they’re not soft)
  • 1 tablespoon coconut oil, melted
Pumpkin Filling:
  • 1 cup (112 g) whole raw unsalted cashews, soaked in warm water for 1 hour and then drained
  • ¾ cup (180 g) pumpkin puree (canned is fine, but not pumpkin pie filling)
  • ¼ cup (60 ml) pure maple syrup
  • 2 oz/60 g pitted soft Medjool dates (about 3 to 4 dates, soaked in hot water for 3 minutes and then drained if they’re not soft)
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pumpkin pie spice mix
  • ⅛ teaspoon sea salt
  • 2 tablespoons coconut oil, melted
Chocolate Ganache:
  • ½ cup (120 ml) canned unsweetened full-fat coconut milk, shaken before measuring
  • 4 oz (115 g) semisweet chocolate, chopped (look for stevia-sweetened, dairy-free, sugar-free, soy-free, and gluten-free chocolate to keep this paleo)
For Serving (optional):
  • Whipped coconut “cream”
  • Freshly-grated nutmeg
  1. For the crust, add the hazelnut flour, coconut, vanilla, and salt to a food processor and then pulse a few times to combine. Pulse in the dates and then process until it forms a crumbly dough. Drizzle in the coconut oil with the motor running, and continue processing until it comes together to form a dough that holds together when you squeeze it in your hands. Press the dough into the bottom and about 1½ inches up the sides of an 8 or 9-inch springform pan or a tart pan.
  2. For the filling, add all ingredients to a high-speed blender and process until smooth and creamy, about 2 to 3 minutes, tamping down as necessary. Spread the pumpkin filling out in the prepared crust; cover and refrigerate until set, about 1 hour.
  3. Once the pumpkin filling is set, make the ganache. Heat the coconut milk to simmering in a small saucepan over medium heat. Add the chocolate to a medium heat-safe bowl and pour the hot coconut milk over it; let it sit 10 minutes and then whisk the mixture until smooth. Spread the chocolate on top of the pumpkin filling.
  4. Cool to room temperature, and then cover and refrigerate until the chocolate is set, about 1 hour.
  5. If desired, top with whipped coconut “cream” and freshly-grated nutmeg; serve.
Recipe by An Edible Mosaic™ at