Name: No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache {Paleo}
Prep time: 30 min
Total time: 30 min
Yield: 1 (8 to 9-inch) tart, about 12 servings
Ingredients: 1 cup (112 g) Bob’s Red Mill Finely Ground Hazelnut Meal/Flour; 1 cup (80 g) Bob’s Red Mill Unsweetened Shredded Coconut; 1½ teaspoons pure vanilla extract; ⅛ teaspoon sea salt; 4 oz (115 g) pitted soft Medjool dates (about 6 to 8 dates, soaked in hot water for 3 minutes and then drained if they’re not soft); 1 tablespoon coconut oil, melted; 1 cup (112 g) whole raw unsalted cashews, soaked in warm water for 1 hour and then drained; ¾ cup (180 g) pumpkin puree (canned is fine, but not pumpkin pie filling); ¼ cup (60 ml) pure maple syrup; 2 oz/60 g pitted soft Medjool dates (about 3 to 4 dates, soaked in hot water for 3 minutes and then drained if they’re not soft); 1½ teaspoons pure vanilla extract; 1½ teaspoons pumpkin pie spice mix; ⅛ teaspoon sea salt; 2 tablespoons coconut oil, melted; ½ cup (120 ml) canned unsweetened full-fat coconut milk, shaken before measuring; 4 oz (115 g) semisweet chocolate, chopped (look for stevia-sweetened, dairy-free, sugar-free, soy-free, and gluten-free chocolate to keep this paleo); Whipped coconut “cream”; Freshly-grated nutmeg