Mini Pumpkin Chocolate Tart

This quick paleo dessert with a raw tart crust can be prepared and served in minutes. by Marla Sarris, updated January 14, 2016 Posted on January 13, 2016

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

The sweetness of this raw crust pairs well with the more muted pumpkin filling in this paleo chocolate tart.

The use of a food processor makes this dessert go super quick.

A Quick Dessert

You can easily prepare this dessert while you’re waiting for dinner to cook.

Give it a try with fresh or canned pumpkin, both will work great.

Ways To Use Leftover Pumpkin

With all the leftover pumpkin you have you can make pumpkin balls, use it to make a creamy chili like you’ve never had before or get inspiration from one of these pumpkin paleo recipes.

Mini Pumpkin Chocolate Tart

Yield: 3-4 Servings

Ingredients

4 dates
1/4 cup raw pecans
1 tablespoon + 1 teaspoon 100% maple syrup
1 tablespoon cocoa powder
1/2 cup pumpkin
1/2 teaspoon cinnamon
coarse ground sea salt

Directions

Remove pits from the dates and discard. Add dates to a food processor. Blitz until the dates are finely minced and stop the blade right before it creates a date ball.
Add pecans to the dates along with 1 tablespoon of maple syrup and cocoa powder. Process until chopped and combined with the dates.
Combine entire mixture with your hands to form a ball. Transfer chocolate date ball to a mini 4.75in round tart pan or the mini container of your choice.
Use your finger tips to mold the date ball into the tart pan. Lightly wet your fingers with water if you find the mixture is sticking to them. Be sure to evenly spread the date crust evenly.
Add the pumpkin to the food process along with the remaining 1 teaspoon of maple syrup, cinnamon and a pinch of sea salt. Process until combined.
Pour the mixture into the date crust. Use a spatula to smooth it out. Dab evenly, rotating around the center to create the same spiral decoration as in the photos.
Crush one pecan piece and use as garnish for the top of the tart. Store in the fridge until you're about to serve. This is a single serving tart but if you cut it like a typical pie you can serve mini tart pieces to your guests. A little bit goes a long way with each piece.
Enjoy! :)

About the Author Marla Sarris

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.