We are in the pumpkin season and it is a pity not to put it in the dishes. The bright yellow-orange hides a lot of carbohydrates and beta-carotene, the pumpkin being a delicious remedy for the health and balance of the body.

If you are tired of the classic pumpkin cheesecake, choose this variant of vegan tart without countertop, flavorful and tasty pumpkin with cashews, almonds, nutmeg, and cardamom.

What came out? A delicious, healthy creamy tart, that you can lick your fingers!! It is easy to prepare, it is easier to eat. Here is the recipe.

Table of Contents

INGREDIENTS:

For the filling:

• 500 g pumpkin puree

• 3 tablespoons coconut oil

• 1 cup cashews, hydrated

• ½ cup of almonds, hydrated

• 1 apple

• 2 tablespoons agave syrup

• 1 pinch of salt

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ur teaspoon cardamom

• ½ teaspoon of hemp seeds

For topping:

• ½ cup oatmeal

• 2 tablespoons coconut oil

• 2 tablespoons agave syrup

• ½ cup pecan nuts, chopped

Spices: cinnamon, ginger (optional)

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METHOD OF PREPARATION:

1) Preheat the oven to 200 degrees and prepare a round tart pan (preferably with a removable bottom). Grease the pan with 1 tablespoon of coconut oil and line with hemp seeds.

2) Cut the pumpkin into large pieces and place in a baking tray. Bake for 30-40 minutes or until soft and golden.

3) Using a blender, process all the ingredients for the cream until you get a creamy consistency. Pour the composition into the round tray.

4) Bake the tart in the oven for 30 minutes.

5) Meanwhile, prepare the topping. Mix all ingredients with your fingers. Sprinkle over the tart and continue baking for another 30 minutes.

Serve best the next day, cold.