Superfood Vegan Nutella + Gluten-Free Pumpkin Pie with Nutella Swirl





For the Vegan Nutella (to fill a 10 oz jar)

For the Pumpkin Pie (for a 9-inch tart pan)


  1. Drain the dates and add them into the foo processor.
  2. Pulse to obtain a creamy butter.
  3. Add the rest of the ingredients and process to obtain a chocolate cream (it will take about 5 minutes with pauses).
  4. Transfer the chocolate cream into a jar.
  5. Preheat the oven to 200C/392F.
  6. Add the oats into the processor and pulse two or three times to obtain a chunky flour.
  7. Add the coconut milk, sugar and almond milk and process to obtain a dough. Cover with plastic foil and add into the freezer for 10 minutes.
  8. Roll the dough into a 11' diameter circle and transfer to the 9' tart pan. Flute the edge as desired, than cover with plastic foil and refrigerate while you prepare the filling.
  9. Add the pumpkin puree, eggs, coconut milk and cinnamon to the processor and pulse to obtain a smooth mixture.
  10. Remove the tart pan from the refrigerator and fill the tart with the pumpkin mixture.
  11. Top with Superfood Nutella and use a sharp knife or a toothpick to make swirls. 
  12. Bake for 30 minutes, then remove and set aside to cool before serving.

Courses Dessert

Cuisine Vegan

Recipe by Hello Nest at