Chocolate Pumpkin Spice Tart
Recipe by @healthygirl_mx
Ingredients
For the base
150g rolled oats (or whole wheat Maria cookies, almonds)
15 natural pitted dates
3 tbsp. of water
2 tbsp. cocoa powder Cult
40g chocolate 70% + Cult
For the filling
600g pumpkin puree
100g natural peanut butter
100ml unsweetened coconut milk
2 tbsp. maple or natural bee honey
7g gelatin
Preparation
For the base.
- Toast the oats. Melt the chocolate and add to the mixture along with the rest of the ingredients in the processor until you obtain a dough for the base.
- Place the crust in a springform pan or with parchment paper.
- Place in the freezer until it is time to pour the filling.
Stuffed
- Hydrate the gelatin with water.
- Mix all the ingredients in a processor until you have a homogeneous mixture.
- Pour the filling over the base and place in the freezer for 4 hours.
- You can decorate with a little melted Culto chocolate.
And ready! Enjoy.