A double chocolate tart with a butternut squash caramel "web" topping! You'd never suspect it was vegan and gluten free. If you have kids, this pie may be the healthiest thing you can convince them to eat this week! It hides about 6 cups (6 WHOLE CUPS!) of butternut squash! The crust is made primarily of whole grain brown rice flour as well. Make this pie for your friends, your kids, your enemies or just yourself.

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Spooky Chocolate Tart with Butternut Caramel Web [Vegan, Gluten-Free]

Ingredients

Chocolate crust:

  • 1 1/3 - 1 1/2 cups brown rice flour
  • 1 1/2 teaspoons baking powder
  • 5-6 tablespoons coconut sugar
  • 4-5 tablespoons solid coconut oil
  • Pinch pink salt
  • 3-4 tablespoons raw cacao powder

Chocolate filling:

  • 4 cups butternut squash, cubed and steamed until tender
  • 3 tablespoons coconut oil
  • 4 tablespoons vegan chocolate chips
  • 5 tablespoons coconut cream (skimmed from can of coconut milk)
  • 3 tablespoons maple syrup
  • Pinch of salt (not too little as it really brings out the chocolate flavor)
  • 1 teaspoon vanilla extract
  • 1 teaspoon brown rice syrup
  • 2 tablespoons raw cacao powder
  • Stevia to taste

Butternut caramel sauce (for web topping):

  • 1 1/3 cups squash for caramel
  • 1/3 cup pitted medjool dates (soaked a few minutes in 1/3 cup boiling water)
  • Pinch salt
  • Pinch of Cinnamon
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut milk or coconut cream
  • 3 tablespoons liquid sweetener (maple or rice syrup or coconut nectar)
  • Pinch of stevia
  • 1 beta carotene capsule or dash of turmeric powder (for orange hue)
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Preparation

Chocolate crust:

  1. Preheat oven to 350°F. Add all the crust ingredients (Only add 1 1/3 cup of brown rice flour and 3 tablespoons of cacao powder at first) to a food processor and pulse until a crumbly mixture forms.
  2. Pulse in the cold water (a little splash at a time) until a semi firm but not very dry dough forms (should feel similar to play-dough and have a slight sheen). If your dough gets too wet, add extra flour and cacao and pulse again  to incorporate. Taste and add extra sugar if desired and pulse a few times again to incorporate it.
  3. Press the dough into a 9-10-inch non-stick shortcrust tart shell by hand. Prick all over with a fork and bake in the center of the oven (350°F) until crisp. Cool to room temperature on stove-top while you prepare the filling.

Chocolate filling:

  1. Puree together the squash and coconut oil in food processor. In a small pot, melt chocolate chips and coconut cream together over low heat, stirring well as you melt. Add to the squash mixture and puree in your food processor. Add remaining ingredients (except stevia) and puree. Taste and add stevia (a little at a time, blending and tasting) to achieve your desired sweetness.
  2. Once filling is blended and smooth and sweetened to your taste, scrape filling out of processor into the middle of your cool tart shell. Spread out evenly to the sides. Chill in freezer to set firm then store in the fridge to keep firm but sliceable. Slice and serve.

Butternut caramel sauce (for web topping):

  1. Discard the date water. Add the squash, dates, salt, cinnamon, coconut oil and vanilla extract to food processor and puree until smooth. Add some boiling water (about 1/3 cup) slowly while you blend. Once smooth, blend in coconut milk/cream, sweetener, stevia and beta carotene/turmeric
  2. Once pureed, transfer sauce to a squeeze bottle. Squeeze out to create a large spiral shape on top of chocolate filling. Using a toothpick or chopstick to create a web pattern. Chill in freezer to set, then store in fridge.