This chocolate pumpkin mousse tart is the perfect autumn treat. Light and fluffy chocolate pumpkin mousse perfectly balanced out with the crunch and sweetness of an oat hazelnut crust. This is one recipe you will keep making over and over again this season!
- 1 cup raw hazelnuts
- 2 cups gluten-free rolled oats
- 1/3 cup liquid coconut oil* (see notes for oil-free option)
- 1/4 cup maple syrup
- pinch of salt
- 7 oz. dark chocolate*
- 1/2 cup pumpkin purée
- 1 block (16 ounces) silken tofu
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
- ½ teaspoon instant espresso powder (optional, but recommended)
- Preheat the oven to 350°F and lightly grease a tart pan.
- Prepare the crust: In a food processor, add hazelnuts, gluten-free rolled oats, maple syrup, coconut oil, and salt. Process until uniform, scraping down the sides as needed. When the crust is done it should stick together when pressed in between your fingers. If it doesn’t stick, you can add water 1 teaspoon at a time until it does.
- Transfer the mixture to the greased tart pan. Press the crust mixture firmly into the bottom and up the sides of the tart pan, being sure there are no holes or breaks present in the crust.
- Place the tart pan into the oven and bake for 15 minutes, or until browned. Transfer the tart pan to a wire rack and cool until the crust reaches room temperature. The crust will dry out and crisp up while it cools.
- While the crust bakes, prepare the filling. Prepare a double boiler * to melt the chocolate. Once the water has come to a boil, lower it to a simmer and add the chocolate to the top of the double boiler, stirring frequently and scraping down the sides with a rubber spatula until melted.
- Transfer the melted chocolate along with the pumpkin purée, silken tofu, maple syrup, vanilla, pumpkin pie spice, and instant espresso powder into a high-speed blender and run until smooth.
- Pour chocolate mixture into the cooled base and smooth it out as best you can with either an offset spatula or regular spatula. Place into the refrigerator for at least 1 hour to set.
- Decorate the tart as desired. We chose an assortment of berries, crushed and whole hazelnuts, and mint. Enjoy!
- Oil-free option: We have tested this crust with 1/4 cup almond butter in place of the coconut oil for an oil-free option. The crust was more crumbly than the oil-option and was a bit harder to get out of the pan, so we recommend lining the pan with parchment paper or giving the pan a good greasing before filling it with the crust.
- You can use vegan milk chocolate instead of the dark if preferred, but just keep in mind that you may not need as much maple syrup in the filling as the milk chocolate will provide sweetness.
- Store the tart in the refrigerator, covered, for 4 days.
- You may replace the hazelnuts with another nut if needed. It will not yield the same chocolate hazelnut flavor, but I think it will still be yummy!
- Category: Dessert, Fall
- Method: Baking
- Cuisine: Vegan, Gluten-free
Keywords: Vegan, Gluten-free, Dessert, Fall, Mous]]se, Pumpkin, Tart, Pie