Grain-free Dark Chocolate Pumpkin Tart {Paleo, Vegan}

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Grain-free Dark Chocolate Pumpkin Tart

Grain-free Dark Chocolate Pumpkin Tart

Clearly, as evidence by my recent posts, we are coming up on the season of sweets and treats. With all the upcoming holidays, I think less is more when it comes to this encore course. I find most desserts to be far too heavy, too sweet and generally just too indulgent for my tastes. As with most everything in life, I truly believe that a little goes a long way.

Grain-free Dark Chocolate Pumpkin Tart

Grain-free Dark Chocolate Pumpkin Tart

This is part of the reason why I love creating options that please the sweet tooth, while still covering our bases for dietary preferences. I like options that won’t blow a week’s worth of the sweet stuff in one serving or annihilate your blood sugar for days to come after a few bites. Call me crazy, but it’s just not worth it.

Grain-free Dark Chocolate Pumpkin Tart

It’s rare after a good meal that I find myself wanting for much more than a small square of really good, really dark chocolate. To me, dessert is but a sweet kiss goodbye. A celebration of an incredible meal. I know I am generally in the minority here, as it seems most live for the dessert course. It’s talked about through the entire me and it’s relished as a celebrity, of sorts, when it finally makes its appearance on the table.

Grain-free Dark Chocolate Pumpkin Tart

Grain-free Dark Chocolate Pumpkin Tart

I created this Grain-free Dark Chocolate Pumpkin Tart as an alternative to the tidal wave of sweets quickly approaching us all. A grain-free crust, a dairy-free (and vegan pending your chocolate choice) rich dark chocolate ganache filling that is light on the sugar. I like it with a sprinkle of spiced coconut sugar. It’s also delicious with a dollop of whipped coconut cream or a scoop of pumpkin spice ice cream.

Grain-free Dark Chocolate Pumpkin Tart

Grain-free Dark Chocolate Pumpkin Tart

gluten-free, grain-free, paleo, keto-option, vegan, vegetarian, egg-free, dairy-free
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 9-inch tart
Author: Adapted from Bakerita


Grain-free Crust

  • ½ cup unsweetened shredded coconut
  • 1 ½ cups blanched almond flour or almond meal
  • 1 teaspoon pumpkin pie spice
  • ¼ tsp sea salt
  • 2 tablespoons coconut oil or grass fed butter, melted
  • 2 tablespoons honey or maple syrup, use stevia or monkfruit or other sweetener to taste, to make keto*

Dark Chocolate Pumpkin Ganache

  • 1 cup canned organic full-fat coconut milk
  • 9 oz. high-quality dark chocolate, finely chopped (I prefer 85% dark. I like this brand)
  • ¼ cup pumpkin butter, I prefer homemade to avoid refined sugar*
  • 1 teaspoon pumpkin pie spice

Spiced Sugar Topping:

  • 2 tablespoons coconut sugar, maple sugar, brown sugar or other granulated sugar of your choice (granulated monkfruit is great for low carb / keto)
  • 1 teaspoon pumpkin pie spice


Prepare the Crust:

  • Preheat oven to 350ºF. Lightly grease a 9-inch tart pan with removable bottom.
  • Add the almond flour, shredded coconut, pumpkin pie spice and sea salt to the food processor, pulse together until finely ground.
  • Add the melted coconut oil (or butter) and maple syrup to the mixture. Pulse again until coarse crumbs form (dough should clump and hold together when pressed between fingers).
  • Transfer dough to the prepared tart pan. Evenly press the dough into the bottom and up the sides of pan. Use your hands or a cup.
  • Bake in center of oven until firm and golden brown, about 12-16 minutes. Transfer to a wire rack. Allow to cool completely, at least 30 minutes.

Prepare the Ganache:

  • Add the chopped chocolate to a glass bowl, set aside. In a small saucepan, over a medium-high heat warm the coconut milk until it just barely starts to boil. Remove from the heat and pour over the chocolate and let sit a few minutes until the chocolate is melting, then stir very well for a few minutes, until the mixture is smooth, glassy and creamy. Add the pumpkin butter and pumpkin pie spice. Stir until well incorporated.

Assemble the Tart:

  • Pour the melted chocolate mixture into the cooled tart shell. Place in the refrigerator for at least 1 hour or until fully set. Pop the ring from the tart pan off, sprinkle with the spiced sugar. Serve and enjoy!


For vegan, opt for coconut oil and maple syrup, be sure to use a vegan chocolate.
For paleo, choose a paleo-friendly chocolate.
For keto, swap in keto-friendly sweeteners, if using stevia, monkfruit or other granulated sweeteners, you will likely need to increase the coconut oil to account for the missing liquid.When making pumpkin butter, reduce, or eliminate sweeteners or substitute for a low carb sweetener of your choice


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11 Responses

  1. Semra Toros says:

    Wow, basic ingredients but really good idea! I will make this with fresh fruits. Thanks for sharing and congratulations for CNT!!!

  2. DDU says:

    Um, not sure what pumpkin butter is. May I use 100% pumpkin purée? Love your photos! Best wishes. Dd

    • Beth @ Tasty Yummies says:

      I link to pumpkin butter right in the post, you can try to use fresh pumpkin puree, but best to be sure it’s very thick and not watery at all. I have never tried it this way. The pumpkin butter does bring spices and a little sweetness, so there’s that, too.

      • DDU says:

        Thanks, Beth. I spied the link after I commented, duh. My pumpkin butter looks more like refried pintos than a silky spread, but it tastes… yummy! This tart crust will be my first effort using Trader Joe’s blanched almond flour rather than almond meal, so fingers crossed for a superior result. Best wishes.

  3. Kelli H (Made in Sonoma) says:

    Yum! This was easy to make. The crust was delicious and smelled so amazing in the oven. It was super rich so a little slice goes a long way. Wish I would have had some coconut whipped cream on hand but oh well. Brought it to a dinner party and every seemed to enjoy it. Thanks for the recipe!

  4. Donna says:

    Could you use raw cacao instead of dark chocolate?

  5. Dan says:

    I made this and decided to make a few modifications, because the ganache didn’t have enough pumpkin-forward for us: quadruple the pumpkin butter in the ganache, double the pumpkin spice in the ganache, and add a teaspoon of date sugar as well. very nice.

    • Dan says:

      also, we determined on a second making that serving it with more of the homemade pumpkin butter and pomegranate seeds for garnish made it even more popular. the pomegranate seeds add a nice brightness and texture experience.

  6. Tia says:

    Can you tell me what type of tart pan you use? I can’t seem to find one with a “healthy” non-stick coating. Or without a coating at all.


  7. Shannon says:

    Made this for a “pie party” today and it was an absolute hit! I doubled the pumpkin butter and took the note from above to top with pomegranate seeds. It was pretty easy to make, and there were no hiccups in the process! Will be making again for sure. Thanks for the great recipe!

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