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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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