Bon Appétit: The Best Baking Pans for All (Yes, All) Your Baking Dreams

Fat Daddio's

A fall favorite no-bake tart! The crust and filling are sweetened with dates, adding nutrients and a delicious caramel flavoring. The chocolate ganache layer really makes this tart extra delicious! The chocolate ganache can be piped on or just spread over the pumpkin layer.

Tools: Fat Daddio’s 9-inch removable bottom tart pan

Crust ingredients:

• 1 1/2 cups ifiGOURMET Provisions almond flour
• 3/4 cup pitted dates, soaked in hot water for 5 minutes
• 1 tbsp coconut oil, melted
• 2 tbsp Lukerchocolate Natural Cocoa Powder

Filling ingredients:

• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 3/4 cup pitted dates, soaked in hot water for 5 minutes
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Chocolate Ganache ingredients:

• 3/4 cup Perú dark @lukerchocolate, melted
• 1/2 cup coconut cream (the thick part at the top of a can of chilled coconut milk)
• 1 tbsp. date syrup/honey/maple syrup

Toppings (Optional): @ifiprovisions Chocolate Blossom Curls


  1. Lightly grease a 9.5 inch tart pan. In a food processor, combine the crust ingredients. If not sticking together, add 1/2-1 tsp of water. Press the dough into the bottom of the pan.
  2. Rinse out the food processor and blend together the filling ingredients. Pour the filling over the crust and place in the freezer for 2 hours.
  3. Blend together the ganache ingredients. Spread out over the pumpkin layer or pipe on top. Enjoy!

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