Pumpkin Coconut Tart

10:18 AM, Dec 18, 2009   |    comments
  • Share
  • Print
  • - A A A +

Crust Ingredients:
4 dates
3 tablespoons coconut butter or oil
1/4 cup agave nectar
Pinch sea salt
1 1/2 cups almond flour
1/2 cup coconut flakes  

Filling Ingredients:

1 cup raw cashews, soaked 4 hours or more

2 cup canned unseasoned pumpkin puree or freshly roasted pumpkin

1/4 cup agave nectar

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon sea salt

1/2 cup chia seeds

Crust Directions:
In a food processor, combine the dates, butter, agave, and sea salt until uniform.  Add the flour and process until a ball forms.  Remove and press into a 9" tart pan. Refrigerate or freeze until firm, about 30 minutes to an hour.

 

Filling Directions:

In a food processor, combine all filling ingredients until completely smooth.  Fill the tart pan and place in the refrigerator or freezer to set, 1-2 hours or overnight. If freezing overnight, allow to thaw for 1 hour before serving.  

 

Nutrition Data:

Serving size- 1 slice

Calories- 325

Fat- 23g

Carbohydrates- 19g

Sugars- 6.5g

Protein- 9g

GI- 5

 

Erika Renae

Most Watched Videos