Pumpkin Pie Almond Butter Tart
Ingredients
Crust
-
1 ¾
cups
fine almond flour
-
¼
cup
unsweetened cocoa powder
-
¼
cup
melted coconut oil
-
1
tbsp
maple syrup
Tart Filling
-
1
jar
almond butter (12oz jar)
-
¾
tsp
pumpkin pie spice
-
2 ½
tbsp
coconut flour
-
2
tbsp
maple syrup
-
2
tbsp
melted coconut oil
Topping
-
2
bars
Hu Kitchen Puffed Quinoa Almond Butter Chocolate, melted
-
to taste
sea salt
Instructions
- Spray a 9 or 9 ½ inch tart pan with coconut oil.
- Combine the crust ingredients in a bowl and press into the tart pan.
- Refrigerate the crust.
- In another bowl, whisk together the filling ingredients.
- Pour the filling over the crust and spread it evenly.
- Melt the chocolate on low heat or in the microwave in increments.
- Drizzle the melted chocolate on top and sprinkle with sea salt.
- Refrigerate for 45 minutes to set before serving.
Nutrition Facts (estimated)
Servings
15
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
You might also like