Devilishly Decadent Chocolate Pumpkin Tart

Are you in the Halloween Spirit?  This delicious chocolate pumpkin tart recipe will do the trick! It is decorated with a wicked  spider web and filled with a combination of  Gluten-Free-Vegan-and-Paleo-Chocolate-Pumpkin-Tart-for-Halloweenchocolate and pumpkin. This wickedly decadent dessert is pure Paleo!  Who knew that eating Paleo could taste this good? 

 

 

For anyone who is interested in the Paleo Diet, but isn’t sure how to start, please click here

 

Devilishly Decadent Chocolate Pumpkin Tart
It doesn't get any better!
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Crust Ingredients
  1. 3 tbsp coconut oil, melted
  2. 3 tbsp maple syrup
  3. 1/2 tbsp vanilla extract
  4. 7 tbsp pumpkin puree at room temp. (
  5. dash of salt
  6. 1/2 tsp cinnamon
  7. 1/2 cup coconut flour
  8. 3 tbsp tapioca flour
Filling Ingredients
  1. 1 1/4 cup pumpkin puree
  2. 1 cup coconut oil, very soft or liquefied (but not hot)
  3. 1/2 cup cocoa powder
  4. 6 tbsp maple syrup
  5. 2 tsp vanilla extract
  6. pinch of salt
  7. 1 tsp cinnamon
  8. 1/8 tsp of each: cloves, allspice, and nutmeg
Spiderweb Ingredients
  1. 2-3 tbsp almond milk
  2. 1 1/2 tbsp coconut oil,
  3. 2 tbsp coconut manna (coconut butter), warmed until liquefied
  4. 1/2 tbsp maple syrup
  5. 1/2 tbsp tapioca starch
Directions
  1. 1. Pre-heat oven to 350F. Oil your tart pan and set aside.
  2. 2. Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.
  3. 3. Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a preheated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.
  4. 4. In the meantime, place all chocolate filling ingredients into a high-speed blender and process until mixture is smooth (you may need to pause and scrape down the sides a few times in the process to make sure it’s well blended). Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
  5. 5. Blend the spiderweb mixture ingredients together until fully smooth. Note: start with just 2 tbsp milk and increase the quantity only if necessary so that the mixture is runny but not too thin.
  6. 6. Pour the spiderweb mixture into a squirt-bottle or piping bag and pour onto the top of the tart in a spiral pattern, starting in the center of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer (or something similar), and gently draw a line from the center of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb.
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