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5 from 4 votes

No Bake Triple Chocolate Pumpkin Pie (paleo, gluten, grain, dairy, egg free)

Ingredients

Crust:

Filling:

  • 2- ounces unsweetened dark chocolate
  • 1 can 15-ounces pumpkin puree
  • 4 tablespoons raw honey or maple syrup
  • 3 tablespoons coconut oil melted
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 1/4 cup chocolate chips melted

Instructions

Crust:

  • grease a 9-inch removable bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan
  • chop the pecans in a food processor to coarse meal and set it in a large bowl
  • remove pit from dates and process in the food processor until a creamy paste forms
  • using your hands, mix together the chopped pecans, date paste and cacao powder
  • press the crust mixture onto the bottom and sides of the tart pan

Filling:

  • melt the chocolate slowly in a large bowl over simmering water (double boiler)
  • once chocolate is melted remove bowl from heat and add the pumpkin puree, honey, coconut oil, ground cinnamon and salt
  • using a rubber spatula, mix until all ingredients are combined, then pour over the crust
  • drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours