Pumpkin Pie Tartlets with Chocolate-Almond Crust

Ingredients

  • 1/2 cup gluten-free flour
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin purée
  • 1 cup full fat coconut milk
  • 1/4 cyp maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp agar agar powder

Preparation

  1. Preheat your oven to 180celsius. Grease a tart tins. Set aside.
In a small bowl, combine all crust ingredients, mix until well combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 mins. Transfer to a wire rack and let cool

  2. In a sauce pan combine the pumpkin purée, coconut milk, pumpkin spice, bring up to a boil. Add agar-agar powder. Whisk constantly until agar completely dissolved. Then add in maple syrup, whisking constantly. Allow to boil for approximately 30 seconds

  3. Remove from heat Strain it through a fine mesh sieve. Then mixture to cooled tart shells and place in the fridge for at least 4 hours to set

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