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    Home » Recipes » Tarts

    Chocolate Pumpkin Seed Tart

    Published: Dec 19, 2019 by Audrey · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    nut-free vegan chocolate pumpkin seed tart
    If you've been following this blog a while, you probably know how much I love pumpkin seed treats (there's even a whole section of the site dedicated to gluten-free and vegan pumpkin seed desserts!). Well, I've decided to add one more pumpkin seed-based creation to my ever expanding collection: this lovely chocolate pumpkin seed tart.

    gluten-free vegan chocolate pumpkin seed tart

    It's creamy, rich and chocolatey, and makes a lovely nut-free vegan dessert option. No cashews or almonds or peanuts here (the common vegan dessert staples). No added oils, and no, not even coconut! And of course as per usual, no gluten or refined sugar.

    The pumpkin seed butter works its magic to create a wonderfully smooth and creamy tart.

    chocolate tart made with pumpkin seed butter -- vegan recipe

    I find that pumpkin seeds and chocolate pair really well together, and they work so well in this tart. And in general, the ingredients here are pretty wholesome and easy to work with. Win-win!

    chocolate and pumpkin seed butter nut-free vegan dessert

    Quick note: If for any reason you'd like for this tart to be a lot firmer (so it can stay out at room temperature a bit longer for example, or if it's super hot where you are and things get melty easily...) you can always add 1-2 tablespoon melted cacao butter (or unscented coconut oil) to the filling and a hint of it to the crust. I didn't need to do that, but just giving you options :) The cacao butter will also give this an even richer chocolatey flavor.

    no-bake chocolate pumkin seed pie -- vegan, gluten-free

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    Chocolate Pumpkin Seed Tart

    gluten-free vegan chocolate pumpkin seed tart
    Print Recipe

    ★★★★★

    4.8 from 4 reviews

    A rich and creamy nut-free vegan chocolate tart made with pumpkin seed butter. Gluten-free, oil-free, and no-bake recipe.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: 7" tart
    • Category: Pies & Tarts
    • Method: No-bake
    • Cuisine: Dessert, Vegan

    Ingredients

    Crust

    • 1 cup pumpkin seeds (pepitas) -- raw or lightly toasted
    • 4 soft medjool dates, pitted
    • 2 tbsp cocoa powder
    • 1 tbsp dark maple syrup
    • 1 tbsp smooth natural pumpkin seed butter
    • 1 tbsp water

    Chocolate Filling

    • ½ cup unsweetened light-tasting non-dairy milk*
    • 7 tbsp smooth natural pumpkin seed butter
    • 6 tbsp dark maple syrup
    • 3 tbsp cocoa powder
    • 1 tsp pure vanilla extract
    • ⅜ tsp salt

    Optional Toppings

    • a few handfuls cacao nibs
    • a handful dark vegan chocolate chips
    • a handful pumpkin seeds

    Instructions

    1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer this mixture into a 7″ tart pan with a removable bottom. Press down into an even crust with your fingers along the base and walls of the pan. Set aside.

    2. Next add all chocolate filling ingredients to the food processor and process to combine into a smooth and creamy mixture. Transfer this mixture into the prepared pie crust, flatten and even out the filling with the back of a spoon. Sprinkle with desired toppings around the edges.

    3. Freeze the pie for 6 hours to set. Keep the pie frozen until serving time. Thaw out lightly, then remove from the pan and cut into slices. Enjoy!**

    Notes

    *I used unsweetened vanilla almond milk (since I'm not nut-free myself), but another light milk can easily work for a nut-free alternative -- for example, rice milk, soy milk, or even pumpkin seed milk.

    **Treat this type of dessert as you would ice cream. If left too long at room temperature or in hot weather, the pie will begin to melt. So keep frozen until ready to eat. Once you serve the pie, I recommend returning any unserved slices back to the freezer to keep them chilled.

    Keywords: Chocolate Pumpkin Seed Tart (Vegan, Gluten-Free, Nut-Free)

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    P.S. For more gluten-free & vegan pumpkin seed-based desserts, check out this recipe collection.

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    Reader Interactions

    Comments

    1. regs says

      February 02, 2020 at 10:43 pm

      That tart was fabulous! I can't wait to make it myself. Thanks for sharing!My thumbs up to you!

      ★★★★★

      Reply
    2. regs says

      February 02, 2020 at 10:37 pm

      That tart was fabulous! I can't wait to make it myself. Thanks for sharing!

      ★★★★★

      Reply
    3. Marc Bell says

      December 20, 2019 at 3:50 pm

      Ahhh, pumpkins my favourite veggie, thank you Audrey for this recipe.
      and thank you for the recipes throughout the year. I've put on
      about 10 kilos I think but, life is short. Merry Christmas.

      ★★★★★

      Reply
    4. Brenda Barrett says

      December 20, 2019 at 1:40 pm

      Thank you, I'm always looking for new recipes to excite customers at my shipping center

      ★★★★

      Reply

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    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

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