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Pumpkin Molasses Freezer Tart
[Vegan, Gluten-Free]

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Pumpkin Molasses Freezer Tart - One Green Planet

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Pumpkin

Pumpkin Molasses Freezer Tart [Vegan, Gluten-Free]

2-6

Dairy Free

Each bite of this pumpkin molasses freezer tart is bursting with delicious flavor, it's basically a pumpkin latte in dessert form! It begins with a chocolatey base spiked with coffee, continues with a soft tahini-date filling sweetened with molasses and vanilla, and is topped with a sweet and spicy pumpkin... Read More

Ingredients You Need for Pumpkin Molasses Freezer Tart [Vegan, Gluten-Free]

For the Creamy Base:

2 tablespoons tahini
1/2 cup cooked chickpeas or soft white beans
1/4 cup dates, soaked for at least 1 hour
2 tablespoons sweet molasses or liquid sweetener of choice
1 teaspoon vanilla essence
3 tablespoons date soaking water
1 teaspoon cinnamon

For the Chocolate Bottom:

1/2 of the creamy base ingredients once blended
1 teaspoon strong, good quality coffee (optional)
2 teaspoons cocoa/cacao powder
1 tablespoon date soaking water, as required
1 tablespoon flax meal or oat bran (omit to make it grain-free)

For the Pumpkin Top:

1/2 cup pumpkin purée
1 tablespoon sweet molasses
2 teaspoons blackstrap molasses
2 tablespoons non-dairy milk
1 tablespoon tahini

For Garnish:

Raisins and nuts/seeds of choice

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How to Prepare Pumpkin Molasses Freezer Tart [Vegan, Gluten-Free]

Blend your creamy base until smooth, setting aside half.
Blend the remaining creamy base with the chocolate bottom ingredients until smooth, then pour into a spring-form pan.
Freeze for 5 minutes or so, then pour the creamy base on top and freeze for another 5 minutes.
Blend your pumpkin top and pour over the top. Garnish as desired and freeze for 20 minutes. Slice and serve.

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