No-bake pumpkin fudge tart Are you enjoying pumpkin season this year? I definit…

No-bake pumpkin fudge tart 🍰🎃😊
Are you enjoying pumpkin season this year? I definitely am making the most out of it so far, I’m producing a lot of home made pumpkin purè and using it in all kinds of dishes.
I had pumpkin pancakes for breakfast and I’m planning on baking pumpkin bread later in the afternoon.
But if you’re not in the mood for baking, you should try this no-bake pumpkin fudge tart. It’s easy to make with only a bunch of ingredients, very creamy and rich in flavour. And let me tell you – it’s very addictive too! 😄🎃🎃
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No-bake pumpkin fudge tart
(for 18-20cm tart or spring form)
For the crust:
1 cup of oats
1/2 cup of mixed nuts of choice (I like walnuts and pecans)
1 tbsp of raw cacao powder
pinch of salt
2 tbsp of maple syrup
1 tbsp of coconut oil
1-2 tbsp cold water, if needed
For the filling:
1/2 cup of pumpkin purè
1/4 cup of nut butter (peanut or almond)
1/4 cup of coconut oil
1/4 cup of maple syrup
1 tsp of vanilla bean paste
pinch of salt
Add oats and nuts to a food processor. Blitz until broken into small pieces. Add cacao powder, salt, maple syrup and coconut oil, keep blending until well combined. Incorporate cold water, tablespoon by tablespoon, only until needed to achieve a sticky dough. Press the dough into the form with removable bottom (line the bottom with baking paper). Leave the edges high. Place in the freezer while you prepare the filling.
Add nut butter, coconut oil and maple syrup to a saucepan. Heat until melted, whisk to combine. Remove from heat and mix in the pumpkin purè, vanilla and salt. Pour the fudge into cooled crust and return to the freezer. If you have too much fudge mixture, you can freeze it in muffin molds. Freeze the tart for 3-4 hours, then transfer to the fridge. Store in the fridge for up to 3 days.
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