Description
A delicious and festive Blackberry Pumpkin Pie Nice Cream Tart that combines a spiced almond and coconut crust with a creamy pumpkin banana ice cream, swirled with fresh blackberries. Perfect for a seasonal dessert with a vegan and gluten-free twist.
Ingredients
Scale
Crust:
- 4 pitted medjool dates
- 1 cup almond flour
- ½ cup shredded coconut
- 1 teaspoon vanilla
- 1 tablespoon coconut oil, melted and cooled
- 1 tablespoon maple syrup
- 2 teaspoons pumpkin pie spice
- Pinch of salt
Nice Cream:
- 2 frozen chopped bananas
- 1 can pumpkin puree (about 15 oz)
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ½ cup blackberries
Toppings:
- Blackberries for decoration
- Optional: chocolate and nut butter for decorating blackberry “spiders”
Instructions
- Make the crust: In a food processor, combine the medjool dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and salt. Process until the dates break down and the mixture can be pinched together to hold its shape.
- Press crust into pan: Lightly grease a springform pan with coconut oil. Pour the crust mixture into the pan and press it into one even layer. Place the pan in the freezer for at least 10 minutes to allow the crust to harden.
- Freeze pumpkin puree: Pour the pumpkin puree onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for at least 30 minutes to harden.
- Prepare the nice cream: Once the pumpkin is frozen, combine frozen chopped bananas, frozen pumpkin, coconut milk, vanilla, and pumpkin pie spice in the food processor. Blend until creamy with no chunks.
- Assemble tart layer: Remove the crust from the freezer and spread all but ¼ cup of the nice cream mixture evenly over the crust in a smooth layer.
- Create the blackberry swirl: Add the reserved ¼ cup nice cream back to the food processor. Add ½ cup blackberries and blend until the berries break down and the mixture is thin.
- Decorate tart: Transfer the blackberry mixture into a ziplock bag and cut a small corner. Pipe a spiral pattern starting from the center of the tart outward. Using a knife or skewer, drag lines from the center out to create a spider web effect.
- Add toppings: Place blackberry halves around the tart’s edge. For a Halloween theme, optionally decorate blackberries with chocolate legs and nut butter eyeballs to create little spider decorations.
- Freeze tart: Place the tart back in the freezer for at least 30 minutes until fully frozen.
- Serve: Before removing the tart from the springform pan, run a butter knife along the edge to loosen it. Let the tart sit at room temperature for 5-10 minutes before serving to soften slightly.
Notes
- Use medjool dates for a natural sweetener and better texture in the crust.
- Allow tart to soften slightly before serving for the best texture and flavor.
- You can substitute almond flour with oat flour for a nut-free option if needed.
- The swirl can be made with any berries you prefer for variation.
- Ensure pumpkin puree is fully frozen to achieve the right creamy texture in the nice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
