Vegan Pumpkin Tart with Chocolate Crust
Ingredients
Crust
- 1 cup quinoa flour
- 2.5 oat flour
- 2 tbsp cacao powder
- 1/4 cup coconut oil
- 1 tbsp pumpkin spice
- Shredded coconut
- 5 soaked dates
- 1.5 tsp vanilla extract
- 1/4 cup coconut sugar
Filling
- 1/2 can pumpkin purée
- 350 ml almond milk
- 10 cashews soaked in hot water for 20 minutes
- 1 to 2 tbsp pumpkin spice
- 1 tbsp allulose or sweetener of preference
- Vanilla extract
- 2 tsp agar agar
Preparation
Mix all the crust ingredients until you get the consistency of wet sand.
Press the mixture against tart or mini tart rings.
Bake at 300°F for 20 minutes.
Mix everything for the filling except agar agar.
Take to stove and heat, add agar agar and stir well.
Bring it to a boil and let cool for 2 minutes.
Pour over the tart crust and let cool.
