No Bake Pumpkin Tart Recipe with Chocolate Ganache

This flavorful No Bake Pumpkin Tart Recipe with Chocolate Ganache is vegan and paleo, whips up in just 30 minutes, and makes an elegant addition to your holiday dessert spread.

Course Dessert

Cuisine American

Keyword Pumpkin Tart, Pumpkin Tart Recipe

Prep Time 30

Time to Soak the Cashews and Time for the Ganache to Set 2

Servings servings

Calories 342kcal

Author Faith Gorsky

Ingredients

Crust:

1 cup hazelnut meal
1 cup unsweetened shredded coconut
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon sea salt
4 ounces Medjool dates about 6 to 8 dates, pitted
1 tablespoon coconut oil melted

Pumpkin Filling:

1 cup raw cashews soaked in warm water for 1 hour and then drained
3/4 cup pumpkin puree canned is fine, but not pumpkin pie filling
1/4 cup pure maple syrup
2 ounces Medjool dates about 3 to 4 dates, pitted
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pumpkin pie spice mix
1/8 teaspoon sea salt
2 tablespoons coconut oil melted

Chocolate Ganache:

1/2 cup canned unsweetened full-fat coconut milk shaken before measuring
4 ounces good-quality dark chocolate chopped

For Serving:

Whipped coconut “cream”
Whole nutmeg freshly-grated

US Customary - Metric

Instructions

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 1 1/2 inches up the sides of an 8 or 9-inch springform pan or a tart pan.
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.

For the Ganache:

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.

To Serve:

Cool to room temperature, and then cover and refrigerate until the chocolate is set, about 1 hour.
If desired, top with whipped coconut “cream” and freshly-grated nutmeg; serve.

Notes

If the dates aren’t soft, soak them in hot water for 3 minutes and then drain before using.
For the chocolate for the ganache, look for stevia-sweetened, dairy-free, sugar-free, soy-free, and gluten-free chocolate to keep this paleo.
To make this Pumpkin Tart Recipe up to 5 days ahead, just cover it, keep it in the fridge, and hold off on adding the whipped cream until right before serving.

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