2tablespoonscoconut sugar, maple sugar, brown sugar or other granulated sugar of your choice (granulated monkfruit is great for low carb / keto)
1teaspoonpumpkin pie spice
Instructions
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!
Notes
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