Name: Gluten-Free, Vegan Carob Pumpkin Tart
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 4 h 35 min
Cuisine: Dessert
Ingredients: 2 tbsp coconut oil, liquified; 2 tbsp maple syrup (or liquid sweetener of your choice); ½ tbsp pure vanilla extract*; 5 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 5 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary); dash of salt; ½ tsp cinnamon; ¼ cup coconut flour; 2 tbsp tapioca flour; 3 tbsp carob powder; 1 cup coconut oil, liquified; 1 ⅓ cup pumpkin puree (or remainder of the 15oz can — see note in crust ingredients); 6 tbsp maple syrup (or liquid sweetener of your choice); 2 tsp pure vanilla extract*; dash of salt; 1 tbsp carob powder; 2 tsp cinnamon; ¼ tsp allspice; ⅛ tsp cloves; ⅛ tsp nutmeg; ⅛ tsp ginger

Description

A beautiful combination of carob and pumpkin, in a lush and satisfying tart dessert. Gluten-Free, Vegan, and Paleo recipe. No refined sugar.

Ingredients

Crust:

2 tbsp coconut oil, liquified
2 tbsp maple syrup (or liquid sweetener of your choice)
½ tbsp pure vanilla extract*
5 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 5 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
dash of salt
½ tsp cinnamon
¼ cup coconut flour
2 tbsp tapioca flour
3 tbsp carob powder

Spiced Pumpkin Filling:

1 cup coconut oil, liquified
1 ⅓ cup pumpkin puree (or remainder of the 15oz can — see note in crust ingredients)
6 tbsp maple syrup (or liquid sweetener of your choice)
2 tsp pure vanilla extract*
dash of salt
1 tbsp carob powder
2 tsp cinnamon
¼ tsp allspice
⅛ tsp cloves
⅛ tsp nutmeg
⅛ tsp ginger

Instructions

Directions:
Preheat oven to 350F. Oil a tart pan and set aside.
Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth (Note: if you don’t have an immersion blender, you can do this in a blender and then transfer to a mixing bowl).
Add in remaining crust ingredients and mix the mixture with a wooden spoon (or by hand) until mixture is uniform.
Transfer the dough mixture into a 7″ tart dish and press it down with your hands to spread it evenly throughout the pan (base and edges) until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 20 minutes. Remove from oven and cool a on a rack.
To prepare the filling, place all filling ingredients in a good blender (I used my Vitamix for this) and blend until mixture is smooth. Pour into the cooled tart crust. Refrigerate for 4-5 hours (or overnight) to allow the tart to set. Enjoy!

Notes

*For AIP, use a pinch of raw ground vanilla bean instead.