My Pumpkin Pie Almond Butter tart is here, and trust me when I tell you that you need it in your life. It’s refined sugar-free, gluten-free, vegan, paleo, requires zero baking, and takes about 10 minutes to make! It’s also the perfect dessert to take to Thanksgiving dinner because it looks fancy AF and one 9 inch tart will likely serve 15 people…its DECADENT, so a little goes a LONG way! Here’s how to make it:
Ingredients
Crust
- 1 ¾ cups fine almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
Tart Filling
- 1 jar almond butter (12oz jar)
- ¾ tsp pumpkin pie spice, you can use this easy recipe to make your own!
- 2 ½ tbsp coconut flour
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
Topping
- 2 2 bars of Hu Kitchen Puffed Quinoa Almond Butter Chocolate, melted (or other non-dairy chocolate, such as Enjoy Life Foods brand)
- sea salt
Instructions
- Spray a 9 or 9 1/2 inch tart pan with coconut oil.
- In a bowl, combine crust ingredients, and once combined, press into tart pan.
- Place in refrigerator.
- In another bowl, whisk together the filling ingredients.
- Pour the filling over the crust, making sure to flatten and spread it out evenly.
- Next, melt chocolate on the stovetop on low heat, or in the microwave in 30 second increments.
- Once pourable, drizz that shizz on top and sprinkle with sea salt.
- Place in the refrigerator for 45 minutes to set.
- Then cut yourself a tiny piece and go enjoy your day! Enjoy! XO
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