Pumpkin Cashew Cream Tart in Chocolate Almond-Flour Crust (Vegan)


Chocolate Almond Flour Crust

1¼       cup blanched almond flour

1/8       teaspoon sea salt

¼         teaspoon baking soda

2          tablespoons high-heat canola or grapeseed oil

2          tablespoons pure agave syrup

1          teaspoon pure vanilla extract

½         cup non-dairy, grain-sweetened chocolate chips (e.g.,

             Sunspire) melted over low

heat (“double-boiler” method or pot resting in larger pot with             boiling water)


1/3 cup cocoa powder adding another 2 tablespoons agave


Preheat oven to 350 degrees. Mix almond flour, sea salt, and baking soda in a large bowl. In a smaller bowl whisk together the oil, agave and vanilla extract with the melted chocolate (OR cocoa powder option.) Thoroughly combine the wet ingredients with the dry mixture. Press the dough into a 9 ½-inch pie plate. Bake 8 to 12 minutes or until surface of the “crust” loses its shiny surface and begins to appear dry. Be careful not to over bake which causes crust to dry out. While still hot, gently press down the crust with back of a spoon and cool before filling.  After filling, cool entire tart in refrigerator. You can decorate with pecans halves that have been toasted in a pan and glazed with agave.

Recipe adapted from The Gluten-Free Almond Flour Cookbook


Pumpkin Filling — Vegan “Cheesecake-Style”

2          cups raw cashews, soaked in water 1 hour or in refrigerator overnight, drained

1½       cups cooked, unsweetened pumpkin pureed (fresh or canned)

2/3       cup high heat canola or grapeseed oil or non-hydrogenated buttery spread (e.g.,

Earth Balance)

½         cup pure agave syrup or pure maple syrup

1          tablespoon fresh lemon juice (optional)

2          teaspoons apple cider vinegar

1          teaspoon vanilla extract

½         teaspoon sea salt

½         teaspoon each cinnamon and nutmeg

1/8       teaspoon ground ginger

In a food processor blend until completely creamy (a patient process): cashews, pumpkin, oil, agave or maple syrup, lemon juice (optional), vinegar, vanilla, salt, cinnamon, nutmeg and ground ginger achieving a very smooth consistency. Spoon the top of the pumpkin cashew cream into the cool pie crust, smoothing the top. Refrigerate for 1 hour or overnight.  Note: This filling is creamier/more flavorful the next day, so it’s preferable to make it the night before.

Recipe is slight adaptation from Laura Friendly’s Recipe – Gluten- and Dairy-Free

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