No Bake Triple-Chocolate Pumpkin Pie
No-bake Triple Chocolate Pumpkin Pie (paleo, gluten, grain, dairy, egg free). Recipe by Living Healthy With Chocolate, http://livinghealthywithchocolate.com/
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 324 |
| Fat: | 20 g |
| Carbohydrates: | 39 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 10
Serves: 10
Ingredients
- 1.5 cup 1.5 cup 1.5 cup Pecans
- 1 cup 1 cup 1 cup Dates (Medjool), large
- 4 Tbsp 4 Tbsp 4 Tbsp Cacao Powder, Raw
- 2 oz 2 oz 2 oz Dark Chocolate, unsweetened
- 15 fl oz 15 fl oz 15 fl oz Pumpkin Puree
- 4 Tbsp 4 Tbsp 4 Tbsp Honey, Raw
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic, melted
- 1 pinch 1 pinch 1 pinch Salt
- 0.25 cup 0.25 cup 0.25 cup Dark Chocolate Chips
- .25 tsp .25 tsp .25 tsp Cinnamon, ground
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Crust: grease a 9-inch removable bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan.
- chop the pecans in a food processor to coarse meal and set it in a large bowl
- remove pit from dates and process in the food processor until a creamy paste forms
- using your hands, mix together the chopped pecans, date paste and cacao powder
- press the crust mixture onto the bottom and sides of the tart pan
- Filling: melt the chocolate slowly in a large bowl over simmering water (double boiler)
- once chocolate is melted remove bowl from heat and add the pumpkin puree, honey, coconut oil, ground cinnamon and salt
- using a rubber spatula, mix until all ingredients are combined, then pour over the crust
- drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours
Add a Note
My Notes:
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There’s cinnamon in the process part, but not the ingredients. Just wanted to let ya know! 🙂
Add ¼ teaspoon ground cinnamon