Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart {AIP-Friendly, Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • 2 tbsp coconut oil, liquified
  • 2 tbsp maple syrup (or liquid sweetener of your choice)
  • 1/2 tbsp pure vanilla extract
  • 5 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 5 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
  • dash of salt
  • 1/2 tsp cinnamon
  • 1/4 cup coconut flour
  • 2 tbsp tapioca flour
  • 3 tbsp carob powder
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  • Spiced Pumpkin Filling Ingredients
  • 1 cup coconut oil, liquified
  • 1 1/3 cup pumpkin puree (or remainder of the 15oz can — see note in crust ingredients)
  • 6 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tsp pure vanilla extract
  • dash of salt
  • 1 tbsp carob powder
  • 2 tsp cinnamon (1 tbsp for AIP)
  • 1/4 tsp allspice (omit for AIP)
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg (omit for AIP)
  • 1/8 tsp ginger
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  • Directions

Instructions

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