Vegan Pumpkin Caramel Chocolate Tarts
Nothing says fall like pumpkin—especially when it’s paired with caramel, chocolate, and pecans.
October 24, 2023
Pumpkin, pecans, and aromatic spices: these foods could be roasted into something savory or tossed in a soup, but we’ve decided to transform these cold-weather gems into a luscious dessert with chocolate ganache and a nutty crust.
What you need:
For the crust:
½ cup almond flour
½ cup pecans
¼ teaspoon salt
½ teaspoon vanilla extract
¼ cup shredded coconut
1½ tablespoons melted coconut oil
1 tablespoon maple syrup
For the chocolate ganache:
½ cup maple syrup
¼ cup coconut oil
½ cup cacao powder
For the pumpkin caramel:
3 tablespoons pumpkin purée
2 tablespoons cashew butter
1 tablespoon coconut oil
1 tablespoon maple syrup
¼ teaspoon cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon nutmeg
½ teaspoon vanilla extract
3 whole pecans, for garnish
What you do:
1. Preheat oven to 350 degrees. Grease tart pans and set aside. For the crust, in a blender, process almond flour, pecans, salt, vanilla, and coconut until combined.
2. Transfer mixture into mixing bowl and add coconut oil and maple syrup, and mix. Mixture should have the consistency of dough, not too wet or dry.
3. Scoop 3 tablespoons of crust into each tart pan. Press dough into pans and prick bottoms with a fork several times. Bake 6 to 8 minutes or until slightly golden around the edges. Place in refrigerator to cool.
4. While crusts cool, make the ganache. In a blender, process coconut oil and maple syrup until combined. Add cacao and blend again. Pour ganache over crusts, and set in refrigerator to cool.
5. For the the pumpkin caramel, in a small saucepan, warm pumpkin purée, cashew butter, and coconut oil, whisking to combine. Add maple syrup, cinnamon, ginger, nutmeg, and vanilla, and whisk again. Transfer mixture to a small bowl and set aside.
6. When the ganache has set, spread the pumpkin caramel over the tarts, top with a pecan, and serve.
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