Pumpkin Pie Almond Butter Tart

November 11, 2017

PUMPKIN PIE ALMOND BUTTER TART - INGREDIENTSCRUST:1 3/4 cups fine almond flour1/4 cup unsweetened cocoa powder1/4 cup melted coconut oil1 tb maple syrupTART FILLING:1 jar almond butter (12oz jar)3/4 tsp pumpkin pie spice2 1/2 tb coconut flour2 tb maple syrup2 tb melted coconut oilTOPPING:2 bars of Hu Kitchen Puffed Quinoa Almond Butter Chocolate, melted (or other non-dairy chocolate, such as Enjoy Life Foods brand)Sea salt

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:

PUMPKIN PIE ALMOND BUTTER TART

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

Crust

  • 1 3/4 cups fine almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 1 tbsp maple syrup

Tart Filling

  • 1 jar almond butter (12oz jar)
  • 3/4 tsp pumpkin pie spice
  • 2 1/2 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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