Okay. Before we start to rave about this raw pumpkin-white-chocolate tart…

Can we please talk briefly about the phenomenon autumn 2018? I can’t remember the last time I saw such a colourful, sunny October/November.

Many people (and yes, myself included) are quite perplexed, considering that temperatures are well above average and we are in one of the warmest years since the weather records.

But it would probably be pretty crazy not to enjoy the bright colours, rustling heaps of leaves and bright days, wouldn’t it?

I find it really hard to stay in the presence of people who have made it their mission to spread bad moods in this dream weather, as it goes sooo downhill, with our climate.

Guys. Don’t get me wrong. It is really alarming how the situation has become more and more acute in recent years. However, the critical situation of the climate does not change with a bad mood, but rather with a conscious, environmentally friendly way of life (saving energy, buying regional and seasonal products, avoiding plastic, etc.).

So let me see your biggest smile and get yourself outside to enjoy the beautiful fall!

Raw Kürbis-Weiße-Schokolade-Tarte

Enough small talk about the weather. Let’s get to the actual reason for your visit, the no-bake pumpkin-white-chocolate tart, an ode to this golden autumn.

I have to admit, I really did it well. OH YES. The creams are perfect in their consistency and the ingredients couldn’t work better together.

Raw Kürbis-Weiße-Schokolade-Tarte

Raw Kürbis-Weiße-Schokolade-Tarte

Each layer is a taste experience in itself: the crust of crunchy hazelnuts and pumpkin seeds, mixed with dates that taste like caramel.

The creamy layer of white chocolate and cashews that melts in your mouth.

The bright orange pumpkin cream with autumnal spices such as cinnamon and cardamom.

I. Can. Not.

AND, this pumpkin-white-chocolate tart is not baked. Like raw. Like super easy and quick to make. Like Mmm. Mmmm. Mmmmmm.

Raw Kürbis-Weiße-Schokolade-Tarte

Raw Kürbis-Weiße-Schokolade-Tarte

TIP: If you still prefer the crust to crunch nicely, you can simply use the recipe of my chocolate chestnut tart instead of this crust. Just leave out the cocoa powder and replace the spelt flakes with pumpkin seeds.

Raw Kürbis-Weiße-Schokolade-Tarte

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Raw Pumpkin-White-Chocolate-Tart | vegan
This is the very BEST no-bake Pumpkin White Chocolate Tart. It's raw, it's vegan and it melts in your mouth. You will love it!
Raw Kürbis-Weiße-Schokolade-Tarte
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Rating: 0
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Prep Time 25 minutes
Passive Time 9 hours
Servings
Tart (Ø 25 cm)
Ingredients
White Chocolate Cream
Pumpkin Spiced Cream
Crust
Topping
Prep Time 25 minutes
Passive Time 9 hours
Servings
Tart (Ø 25 cm)
Ingredients
White Chocolate Cream
Pumpkin Spiced Cream
Crust
Topping
Raw Kürbis-Weiße-Schokolade-Tarte
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the White Chocolate Cream soak the cashews overnight in cold water. It also works if you put them in hot water for an hour. Do not skip the soaking, as this is very important for the soft, creamy consistency of the mousse. Strain the cashews after soaking.
  2. Place chocolate, oat milk, coconut oil and agar-agar in a saucepan and heat slowly. Stir constantly until the chocolate is completely melted. Pour the liquid with the cashews into a mixer and slowly switch to the highest setting. Mix until a fine cream is obtained. Let it cool down to room temperature.
  3. For the crust, put the hazelnuts in a blender and mix coarsely. Add oats, pumpkin seeds, dates, coconut oil, cinnamon and salt and mix until the dough is well combined. The mixture can be a bit coarser. I like that because the tart has a nice "bite". However, it should stick together if you press it between your fingers. Add a few tablespoons of oat milk if it's too try. Use it sparingly though, otherwise the crust will be difficult to remove from the tart pan later.
  4. Press the nut mixture firmly and evenly into the tart pan, also up the edge.
  5. Pour the cooled white chocolate cream into the crust. Refrigerate for at least 3 hours.
  6. For the pumpkin cream, put the coconut milk (at best the firm, i.e. more fatty part in the can that stands out at the top), coconut oil, rice syrup, cinnamon, cardamom, agar-agar and nutmeg in a pot and heat slowly. Simmer briefly until the cream is slightly thickened. Remove the pot from the heat and mix in the pumpkin puree. Season to taste. If necessary, add a tablespoon or two of rice syrup.
  7. Pour the pumpkin cream onto the now firm white chocolate cream and spread evenly. Refrigerate for at least 6 hours or preferably overnight.
  8. Before serving, decorate with your favourite yoghurt or some whipped cream and roasted pumpkin seeds. Enjoy!

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