No-Bake Pumpkin Tart with Salted Coffee Caramel (Paleo & Vegan)

No-bake pumpkin tart with salted coffee caramel that’s paleo and dairy-free. Easy to make and full of fall flavors — a crowd-pleasing dessert for the holidays.

Ingredients

Crust

• 1 1/2 + 1/4 cups raw almonds (reserve the extra 1/4 cup for the caramel)
• 1/4 cup coconut oil
• 5 large dates
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp sea salt

Filling

• 1/2 cup coconut oil
• 3/4 cup raw almond butter (or another nut butter)
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 2 tsp pumpkin pie spice
• 1 1/2 tsp vanilla extract
• 1/2 tsp sea salt

Salted Coffee Caramel Sauce

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 2 tbsp cashew butter (or another nut butter)
• 1 tsp almond extract (or vanilla)
• 1 tsp roughly ground coffee
• 1/2 tsp sea salt
• 1/4 cup chopped roasted almonds (reserved from crust)

Extra toppings

• Coconut whipped cream (or regular whipped cream)
• Extra toasted almond pieces
• Bits of ground coffee beans
• More flaky sea salt

Instructions

For the crust

1. Preheat oven to 350°F. Roast almonds for 8–10 minutes, stirring halfway, until aromatic and lightly browned.
2. Allow to cool slightly and set aside 1/4 cup of the almonds for the caramel.
3. In a food processor, combine roasted almonds, coconut oil, dates, vanilla, cinnamon, and sea salt. Pulse until the mixture is finely chopped but not a paste; scrape the sides as needed.
4. Press the crust mixture firmly into a tart pan, starting from the center and working to the edges, until about 1/4 inch thick. Refrigerate to set while you prepare the filling.

For the filling

1. Clean and dry the food processor.
2. Melt coconut oil and measure exactly 1/2 cup. Add melted oil, almond butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and sea salt to the food processor and blend until smooth.
3. Pour the filling into the prepared crust. If the filling is slightly too much, reserve the extra to enjoy on its own. Refrigerate for at least 3 hours, or overnight for best results.

For the caramel sauce

1. Melt coconut oil and maple syrup together in a saucepan or microwave until combined.
2. Remove from heat and whisk in cashew butter, almond extract, ground coffee, and sea salt until smooth.
3. Stir in chopped roasted almonds. Adjust salt to taste.
4. If the sauce is too thin, let it cool slightly to thicken; if too thick, warm briefly until it reaches the desired consistency.
5. The sauce can be stored in the refrigerator for up to a week. Reheat and whisk before using if it separates.

To serve

1. Remove tart from the pan and slice into 12 pieces.
2. Top each slice with whipped cream, a drizzle of salted coffee caramel, and extra toasted almonds, coffee bits, and flaky sea salt as desired.

The pumpkin filling idea was inspired by a pumpkin spice fudge concept, and the caramel is adapted from a quick vegan caramel method, with added coffee and almond extract for extra flavor.