Vegan chocolate tart with Hokkaido

Ingredients for 1 servings:

• 250 g oat flakes (gluten-free if necessary)
• 80 g dates
• 150 ml almond milk (almond drink)
• 15 g cocoa powder, unsweetened
• 50 g coconut oil
• 1 small Hokkaido pumpkin(s)
• 700 ml almond milk (almond drink)
• 2 packages of vanilla pudding powder
• 80 g cocoa powder, unsweetened
• 200 g dates
• 25 g coconut oil
• e.g. agave syrup or coconut blossom sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

without baking

Peel the Hokkaido (if desired), roughly chop it, and cook it in a little water for about 20 minutes. For the base, process the oats in a blender until flour is formed and place in a separate bowl. Then, in a blender, blend the dates, almond milk, cocoa powder, and melted coconut oil until the dates are completely pureed. Add this mixture to the oat flour and mix to form a dough. Grease a 26 cm tart pan with coconut oil. Pour the dough mixture into the tart pan and spread it out. The dough is very sticky, so it’s best to work with moistened hands. Now place the pan in the refrigerator. For the filling, puree the soft-boiled Hokkaido without the cooking water using a hand blender and set aside. Now pour 400 ml of almond milk into a saucepan and heat it up. In a blender, blend the remaining 300 ml of almond milk with the dates, cocoa powder, and custard powder until you have a homogeneous, smooth mixture. When the almond milk comes to a boil in the pan, add the mixture from the blender. Stir well until it’s boiling, then add it to the pureed pumpkin in the pan. Blend everything together using an immersion blender. Season the mixture again and sweeten with agave syrup or coconut blossom sugar, if desired. Remove the tart pan from the refrigerator and pour the cocoa-pumpkin mixture onto the base. Return the tart to the refrigerator and let it cool thoroughly until the mixture has set.