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!
Servings Prep Time
1Tart (Ø 25 cm) 25minutes
Passive Time
Servings Prep Time
1Tart (Ø 25 cm) 25minutes
Passive Time
White Chocolate Cream
  • 110g Cashews
  • 100g white chocolatevegan if you want
  • 150ml oat mylkor almond mylk
  • 2tsp Agar-Agar
  • 1tbsp coconut oil
Pumpkin Spiced Cream
  • 200g pumpkin puree
  • 250ml coconut milkthe firm part
  • 1tbsp coconut oil
  • 1tsp Agar-Agar
  • 4tbsp rice syrup
  • 2tsp cinnamon
  • 1tsp cardamom
  • 1pinch of nutmeg
  • 150g rolled oats
  • 100g hazelnuts
  • 60g pumpkin seeds
  • 1tbsp coconut oil
  • 12soft dates
  • 2tsp cinnamon
  • 0,25tsp salt
  • oat mylkto get the right texture
  • plain yoghurtor whipped cream
  • roasted pumpkin seeds
  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!