I’m pretty pumped to be sharing this new pumpkin recipe with y’all. I think it’s safe to say we can call it the official jump into THANKSGIVING RECIPE LAND! And is there ever a better way to kick off Thanksgiving planning than with dessert? I don’t think so. Especially when it’s a no bake pumpkin tart with SALTED COFFEE CARAMEL.
Yes that is a thing and yes you’re going to love it.
I mean, take a look for yourself.
TBH I still haven’t started with many of my Thanksgiving recipes for you guys. EEEK! Nothing like waiting till the last minute, ehhh? (I’m pretty good at that).
But you know what else I’m good at? Working under pressure. So there’s that. Don’t despair y’all, I’m getting into my element here.
I did my shopping and strategizing yesterday, and will get started with the recipe testing today. SO STAY TUNED! The next few days will be something of a cooking marathon around here, and I just can’t wait to share them with you.
But back to the important stuff – this no bake pumpkin tart with salted coffee caramel!
We just finished the very last piece from the refrigerator and I cannot wait to make it again.
It’s like pumpkin pie meets a nutty caramel tart meets your favorite cup of coffee and I literally do not think it could get any better.
Annnnd bonus! It’s also paleo and dairy free!
HURRY UP, THANKSGIVING AND GET HERE ALREADY!
‘Cause you know we’re going be eating this post-dinner on turkey day.
It’s probably the thing I’m most excited about on our menu as of now.
Besides being totally delicious it’s also super easy to make – like no bake easy to make. And we all know that you’re oven is going to be pulling double duty anyways, so why not make a dessert that you can prepare way in advance (like 3 days in advance, easy!) and doesn’t require much time or even a ton of fancy ingredients?
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, because after having both of those recipes individually I was struck by the idea of this recipe and I just couldn’t resist bringing it to life.
And speaking of the salted coffee caramel sauce (maybe my favorite part of this recipe), GET READY.
I just know you guys are going to make it and want to put it on everything. Dead serious.
So pretty much you should plan on keeping the recipe in your back pocket as your go-to caramel sauce forever and ever.
why you’ll love this salted caramel coffee sauce
- It’s quick to make (5 minutes. for real.)
- It’s vegan
- It’s naturally sweetened
- It’s crazy deliciousssss (like, addictingly so)
Besides drizzling it all over this no bake pumpkin tart I’ve also had it poured over a bowl of coconut ice cream with some pumpkin granola (THIS RECIPE RULES MY WORLD RN), and dipped apple slices in it. YUM.
Happy Thanksgiving // November my friends! I hope you love this pumpkin tart as much as we do!
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No Bake Pumpkin Tart with Salted Coffee Caramel {paleo + vegan}
- Total Time: 4 hours
- Yield: 12 servings 1x
Description
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
- 1 1/2 +1/4 cups raw almonds (reserve the extra 1/4 cup of almonds for the caramel sauce)
- 1/4 cup coconut oil
- 5 large dates
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
Filling
- 1/2 cup coconut oil
- 3/4 cup raw almond butter or another nut butter
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tsp pumpkin pie spice
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
SALTED COFFEE CARAMEL SAUCE
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons cashew butter (or another nut butter)
- 1 teaspoon almond extract (can sub vanilla extract, but trust me when I say the almond extract is BOMB here!)
- 1 teaspoon roughly ground coffee
- 1/2 teaspoon sea salt
- 1/4 cup chopped roasted almonds (reserved from almonds roasted for crust)
extra toppings
- coconut whipped cream (or regular whipped cream)
- extra toasted almond pieces
- bits of ground coffee beans
- more flaky sea salt
Instructions
FOR CRUST
- Preheat oven to 350 degrees. Roast almonds for about 8-10 minutes, stirring halfway through, until aromatic and starting to brown.
- Allow to cool slightly, and set aside 1/4 cup to be used in caramel sauce.
- 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!
- 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.
- Move to the refrigerator to set while you prepare the filling.
FOR FILLING
- Wash and dry food processor.
- 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.
- 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.
- 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
- Melt the coconut oil and maple syrup together either in a sauce pan on the stove or in the microwave.
- When fully melted remove from heat and whisk in cashew butter, almond extract, ground coffee, and sea salt.
- Stir in chopped and roasted almonds.
- Taste and add more salt if desired.
- 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.
- 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
- Remove tart from tart pan and cut into 12 pieces.
- 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.
- Prep Time: 30 minutes
Want more easy naturally sweetened dessert recipes? Check out these favorites!
- mini salted mocha chunk chickpea flour cookies
- paleo cherry strawberry crisp
- blood orange and cardamom pistachio no bake greek yogurt cheesecake
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
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