Print

No Bake Pumpkin Tart with Salted Coffee Caramel {paleo + vegan}

No bake pumpkin tart with salted coffee caramel that is paleo and dairy free! SO easy to make and packed full of fall flavors, this dessert is sure to please everyone at your table!

Ingredients

crust

Filling

SALTED COFFEE CARAMEL SAUCE

extra toppings

Instructions

FOR CRUST

  1. Preheat oven to 350 degrees. Roast almonds for about 8-10 minutes, stirring halfway through, until aromatic and starting to brown. 
  2. Allow to cool slightly, and set aside 1/4 cup to be used in caramel sauce.
  3. Once almonds are slightly cooled: add coconut oil, roasted almonds, dates, vanilla, cinnamon and sea salt to the food processor and process until well combined, stopping every so often to scrape down the sides, and to poke around and make sure that all of the dates have been incorporated. You want everything to be very finely chopped, but not turn into a paste. You can use the pulse feature towards the end to prevent this from happening! 
  4. Dump crust mixture into your tart pan and firmly press starting in the middle and working your way towards the crust edge. If will seem like a lot, but be patient and press firmly to evenly distribute.  Crust should end up being about 1/4 inch thick. 
  5. Move to the refrigerator to set while you prepare the filling.  

FOR FILLING

  1. Wash and dry food processor.
  2. Melt coconut oil to measure exactly a 1/2 cup, either in a glass measuring cup in the microwave, or in a pan on the stove. If you melted too much, just pour the remainder back into the jar. You don’t want to under measure the coconut oil, as this is the main ingredient that makes the tart firm. 
  3. Add melted coconut oil, almond butter, pumpkin, maple syrup, pumpkin pie spice, vanilla extract and sea salt to the food processor and process until smooth. 
  4. Pour into tart pan. There may be a tiny bit too much filling for the tart depending on your exact proportions of things. Don’t overfill. If you have a little extra filling stir it into some yogurt or just eat it with a spoon (it’s damn delicious). Move tart to the refrigerator to cool and let set for at least 3 hours, but overnight is best.

for caramel sauce

  1. Melt the coconut oil and maple syrup together either in a sauce pan on the stove or in the microwave. 
  2. When fully melted remove from heat and whisk in cashew butter, almond extract, ground coffee, and sea salt. 
  3. Stir in chopped and roasted almonds. 
  4. Taste and add more salt if desired. 
  5. If it’s too thin, let it cool slightly before using. Or alternatively if it’s too thick, heat it briefly until desired consistency is reached.
  6. Can be made in advance and stored in the refrigerator for up to a week. Simply melt in the microwave or on the stove and whisk together again if seperated when you’re ready to serve.

to serve

  1. Remove tart from tart pan and cut into 12 pieces.
  2. Serve topped with whipped cream, caramel sauce, and extra topping goodies – toasted almond pieces, coffee beans, and flaky sea salt.

Notes

I borrowed some inspiration from the lovely Bakerita for the filling of the pumpkin tart from her amazing pumpkin spice fudge recipe, and amped up the recipe for 5 minute magic vegan caramel sauce from Pinch of Yum for the salted coffee caramel.