For the crust:
3 Tbsp coconut oil melted
3 Tbsp maple syrup (or honey)
1 1/2 tsp vanilla extract
6-7 Tbsp pumpkin puree (keep the rest for the filling)
1/2 tsp cinnamon
pinch of salt
1/2 cup coconut flour
3 Tbsp tapioca flour or arrowroot
1 1/4 cup pumpkin puree (or the rest of the puree you have)
1 cup melted coconut oil
1/2 cup cocoa powder
6 Tbsp maple syrup (or honey or other sweetener)
2 tsp vanilla extract
pinch of salt
1 tsp cinnamon
1/8 tsp cloves, nutmeg, mixed spice
To make the crust:
Preheat oven to 180 degrees Celsius and grease a pie dish.
Place coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon and salt in a food processor and mix until smooth. Add the coconut flour and arrowroot/tapioca flour and mix well by hand until combined.
Press mixture into a greased pie tin and evenly press up around the walls to form the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a pre-heated oven for 20 minutes. Remove from oven and allow to cool in the pan for at least 10 minutes.
While the crust is baking, place all chocolate filling ingredients in the food processor and process until mixture is smooth. You may need to scrape down the sides a few times. Once the crust has cooled, pour the filling into the tart and smooth out the top with a spatula.
Chill tart in the fridge for at least 2-3 hours prior to slicing. It will remain solid (and mousse-like) at room temperature after that so long as it's not too hot where you live, or you can keep it chilled if you prefer.
For other tasty and healthy recipes, visit my Cooking page.