Pumpkin Molasses Freezer Tart

Each bite of this pumpkin molasses freezer tart is bursting with delicious flavor, it's basically a pumpkin latte in dessert form! It begins with a chocolatey base spiked with coffee, continues with a soft tahini-date filling sweetened with molasses and vanilla, and is topped with a sweet and spicy pumpkin puree. Garnish this tricolor beauty with some raisins and nuts, set it in the freezer for a few hours, and then enjoy a slice (or two).

PUMPKIN MOLASSES FREEZER TART [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CREAMY BASE:

• 2 tablespoons tahini
• 1/2 cup cooked chickpeas or soft white beans
• 1/4 cup dates, soaked for at least 1 hour
• 2 tablespoons sweet molasses or liquid sweetener of choice
• 1 teaspoon vanilla essence
• 3 tablespoons date soaking water
• 1 teaspoon cinnamon

FOR THE CHOCOLATE BOTTOM:

• 1/2 of the creamy base ingredients once blended
• 1 teaspoon strong, good quality coffee (optional)
• 2 teaspoons cocoa/cacao powder
• 1 tablespoon date soaking water, as required
• 1 tablespoon flax meal or oat bran (omit to make it grain-free)

FOR THE PUMPKIN TOP:

• 1/2 cup pumpkin purée
• 1 tablespoon sweet molasses
• 2 teaspoons blackstrap molasses
• 2 tablespoons non-dairy milk
• 1 tablespoon tahini

FOR GARNISH:

• Raisins and nuts/seeds of choice

PREPARATION

1. Blend your creamy base until smooth, setting aside half.
2. Blend the remaining creamy base with the chocolate bottom ingredients until smooth, then pour into a spring-form pan.
3. Freeze for 5 minutes or so, then pour the creamy base on top and freeze for another 5 minutes.
4. Blend your pumpkin top and pour over the top. Garnish as desired and freeze for 20 minutes. Slice and serve.

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