gluten free / vegan


My Pumpkin Pie Almond Butter tart is here, and trust me when I tell you that you need it in your life. It's refined sugar-free, gluten-free, vegan, paleo, requires zero baking, and takes about 10 minutes to make! It's also the perfect dessert to take to Thanksgiving dinner because it looks fancy AF and one 9 inch tart will likely serve 15 people...its DECADENT, so a little goes a LONG way! Here's how to make it:





1 3/4 cups fine almond flour

1/4 cup unsweetened cocoa powder

1/4 cup melted coconut oil

1 tb maple syrup


Tart filling

1 jar almond butter (12oz jar)

3/4 tsp pumpkin pie spice

2.5 tb coconut flour

2 tb maple syrup

2 tb melted coconut oil



2 bars of @hukitchen puffed quinoa almond butter chocolate, melted (or other non-dairy chocolate, such as Enjoy Life Foods brand)

Sea salt



Spray a 9 or 9.5 inch tart pan with coconut oil. In a bowl, combine crust ingredients, and once combined, press into tart pan. Place in refrigerator. In another bowl, whisk together the filling ingredients. Pour the filling over the crust, making sure to flatten and spread it out evenly. Next, melt chocolate on the stovetop on low heat, or in the microwave in 30 second increments. Once pourable, drizz that shizz on top and sprinkle with sea salt. Place in the refrigerator for 45 minutes to set. Then cut yourself a tiny piece and go enjoy your day! 

Enjoy! XO

pumpkin pie almond butter tart by kalejunkie