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 puree. Garnish this tricolor beauty with some raisins and nuts, set it in the freezer for a few hours, and then enjoy a slice (or two).

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


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

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