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    Home / Pies, Tarts, and Galettes / pie / Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)

    Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)

    Published Nov 8, 2013

    Jump to Recipe Print Recipe

    sliced pie

    Some ladies go ga-ga for flowers, or a box of fancy chocolates. Some like sparkly hand bags (they're not called purses anymore – I just learned that). Some will swoon over a pair of designer shoes, or a fine piece of jewelry stashed in a velvet box.

    overhead shot of ingredients

    But to me, few things say "I love you" more than an industrial food processor or heavy duty stand mixer. I'll take the steel of a good chef's knife over gold or platinum any day – though I'm equally happy with a set of vintage silver flatware, or perhaps some BPA-free polycarbonate.

    nuts in blender
     crust mix

    I'm currently head-over-heels for our new blender. We'd been muddling along with an avocado-green number from several decades ago, which served us well for making our favorite nutritional yeast vinaigrette, but couldn't handle anything more serious than a few garlic cloves and some liquids. We consulted the kitchen oracle, Cook's Illustrated, for blender advice and ordered the model rated on par with the VitaMix but with a smaller price tag. Our new baby is sleek and cute, and it's been a champ so far, churning out kale smoothies every morning, almond milk every few days, and four batches of this pumpkin tart. (I had to get it just right, you know?)

    pie crust

    This tart was inspired by a few different sources: a raw pumpkin pie I tried at Cafe Gratitude many years ago, and Comfy Belly's Raw Chocolate Cheesecake. I wanted it to look as pretty as the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook. So I made something up, and tweaked it three times to get the flavor and texture just so.

    nuts in blender
    liquid in jug

    I start with a crust of pecans, almonds, coconut oil and maple syrup. A hit of salt gives the crust a crack-like addictiveness, and ginger and cinnamon add warmth. I found that toasting the nuts lightly makes the crust infinitely more flavorful.

    pumpkin puree
    bowl of ingredients

    The filling begins with a cashew cream flavored with vanilla, a bit of salt, and maple syrup. Melted coconut oil, which is solid when chilled, sets the tart to a slice-able consistency. Before adding butternut squash puree, carrot juice (to give the tart a brighter hue), and spices, I set aside some cashew cream to swirl into the top of the tart. A combination of cinnamon, nutmeg, cloves, and fresh ginger give the filling a classic taste which, it you're like me, will bring on a flood of positive Thanksgiving dessert memories.

    pie filling

    I doubt that anyone would suspect this dessert of being free from dairy, gluten, eggs, and refined sugars. Thanks
    to modern appliances, the filling is silky smooth – light and dense at
    the same time, like a good cheesecake or a thick whipped cream.

    pie on tray
    swirls being made on top of Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)slice taken out of Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)

    A few things worth mentioning: Cafe Gratitude's original recipe calls for raw, grated pumpkin, but I prefer to roast and puree my own butternut squash, as butternuts tend to have more consistent flavor, and the thought of eating raw squash gives me the willies. I've given directions on how to do this in the headnote below. If you're not already a squash puree-maker, know that the process is simple. Most of the time is hands-off while the squash bakes and then cools, and extra puree can be refrigerated or frozen for future use.

    overhead shot of Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)
    top down shot of pie

    Also, for this kind of dessert, it's important not to over-process the filling once the coconut oil has been added, since this can cause the coconut oil to solidify into tiny, white speckles. If this happens, the dessert will still taste fine, but it will look grainy and curdled rather than silky smooth. To avoid this fate, work quickly once you've added the oil, and blend just enough to combine. I like to stir together the squash puree, carrot juice, and spices separately to minimize the blending time.

    close up of pie slice

    Jay insists that this is the best dessert he's had in a long time, though he admits that his nostalgic soft spot for pumpkin desserts may have something to do with it. Clearly, the way to a man's heart is through his pumpkin dessert stomach.

    sliced pie

    And though the way to mine may be through a workhorse of a kitchen appliance, I still wouldn't turn my nose up at a bouquet of tulips or two..

    Marbled No-Bake Pumpkin Pie

    More Pumpkin Recipes:

    • Gluten-Free Pumpkin Cream Tart
    • Gluten-Free Bourbon Pumpkin Cheesecake Brownies
    • Creamy Pumpkin Pie 
    • Pumpkin, Rye + Chocolate Babka

    M‌ore Raw/Vegan/Grain-Free Desserts:

    • Vegan No-Bake Chocolate Cream Tart
    • Raw, Vegan Chocolate Cheesecake
    • Rawish, Vegan Pumpkin Pie
    • Vegan Ice Cream Sandwiches
    • Hazelnut Ganache No-Bake Brownies
    • Vegan Grasshopper Pies in Jars
    • Vegan Lemon Tart with Berries & Coconut Cream
    • 16 No-Bake Desserts for Any Occasion
    • Raw Chocolate Pudding 

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this raw pumpkin pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    No-Bake Pumpkin Tart {vegan, paleo, raw-ish}

    Print Recipe Pin Recipe
    Prep Time: 40 minutes
    Chilling time: 4 hours
    Total: 4 hours 40 minutes
    Servings: 8 to 10 servings (makes one 9-inch tart)

    Ingredients

    "Gingersnap" Crust:

    • 2 1/2 cups (270 g) raw or lightly toasted pecans, walnuts, or other nuts (or a combination)
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 2 tablespoons maple syrup (1 ounce/30 ml)
    • 1 tablespoon melted extra-virgin coconut oil (.5 ounces/15 ml)

    Marbled Pumpkin Filling:

    • 1 cup (120 g) raw cashews, covered in cool water and soaked 4-12 hours
    • 1/4 cup plus 2 tablespoons (105 g) maple syrup
    • 1/8 teaspoon fine sea salt
    • 1/4 cup plus 2 tablespoons (90 ml) water
    • 1 teaspoon vanilla extract
    • 1/2 cup plus 2 tablespoons ( g) melted and warm extra-virgin coconut oil (5 ounces/150 ml)
    • 1 1/4 cup (? g) roasted, pureed butternut squash (8 ounces/230 grams)
    • 1/4 cup carrot juice (or more water) (2 ounces/60 ml)
    • 2 teaspoons finely grated fresh ginger
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/8 teaspoon ground cloves

    Instructions

    Make the crust:

    • In the body of a blender or food processor, pulse together the pecans, almonds, ginger, cinnamon and salt until the nuts are finely ground (but not becoming nut butter). Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together.
    • Dump the crust mixture onto a 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling.

    Make the filling:

    • Wipe out the blender (or food processor) body, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. Add the melted coconut oil and blend until just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl.
    • To the blender, add the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Blend on low just until combined.

    Assemble the tart:

    • Remove the crust from the freezer, and place on a platter or rimmed baking sheet for easy maneuverability.
    • Pour the squash mixture into the crust. Drop spoonfuls of the reserved cashew cream onto the surface of the tart. Use a chopstick, toothpick, or the tip of a paring knife to gently swirl the mixture. Be careful not to over-swirl, or you will lose the definition of the swirls.
    • Chill the tart until completely set, at least 4 hours and up to a day or two. If you're in a hurry, or if the tart is too soft to slice cleanly, place it in the freezer for a stint. (But defrost before serving.)
    • To serve, place the tart on a large can or an inverted ramekin. Gently east off the sides of the pan, taking care not to break the crust. Use a large, sharp chef's knife, wiped clean between cuts, to cut the tart into wedges.

    Notes

    To make your own squash puree:
    I use homemade butternut squash puree in the filling, as the flavor is more clean and fresh than the canned stuff. To make butternut puree, cut a butternut squash (or other winter squash) in half lengthwise. Leave the seeds in (they're easier to scrape out post-baking) and place the squash halves cut-side down on a rimmed baking sheet. Bake at 350ºF until the squash is soft and collapsing, about 45 minutes. Let cool enough to handle, scrape out the strings and seeds and discard. Scrape out the flesh, discarding the skin, and puree in a blender or food processor until silky smooth. The puree will keep in the fridge for up to several days, or it can be frozen for future uses. 
    This recipe has several steps – making the squash puree, soaking the cashews, toasting and cooling the nuts (optional), and chilling the assembled tart for several hours – so you'll want to begin this project a day ahead or early in the day. The tart keeps well airtight and refrigerated for three or four days, and the flavor only improves. It can also be wrapped snugly and frozen; defrost before serving.
    I prefer the flavor of lightly toasted nuts in the crust, though if you prefer to go raw, or are short on time, you can skip this step. To toast the nuts, place the pecans and almonds on a smallish, rimmed baking sheet and toast in a 325ºF oven or toaster oven until fragrant and slightly darkened. Do make sure they're completely cool before proceeding, lest you end up with steamy nut butter.
    All ounce measurements are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 462kcalCarbohydrates: 23gProtein: 7gFat: 41gSaturated Fat: 16gSodium: 119mgPotassium: 369mgFiber: 5gSugar: 12gVitamin A: 6185IUVitamin C: 2.1mgCalcium: 81mgIron: 2.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Kinda Raw Marbled Pumpkin Tart

    (Grain-Free and Vegan)
    With inspiration from the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook, and Comfy Belly's Raw Chocolate Cheesecake.

    This recipe has several steps – making the squash puree, soaking the cashews, toasting and cooling the nuts (optional), and chilling the assembled tart for several hours – so you'll want to begin this project a day ahead or early in the day. The tart keeps well airtight and refrigerated for three or four days, and the flavor only improves. It can also be wrapped snugly and frozen; defrost before serving.

    I use homemade butternut squash puree in the filling, as the flavor is more clean and fresh than the canned stuff. To make butternut puree, cut a butternut squash in half lengthwise. Leave the seeds in (they're easier to scrape out post-baking) and place the squash halves cut-side down on a rimmed baking sheet. Bake at 350ºF until the squash is soft and collapsing, about 45 minutes. Let cool enough to handle, scrape out the strings and seeds and discard. Scrape out the flesh, discarding the skin, and puree in a blender or food processor until silky smooth. The puree will keep in the fridge for up to several days, or it can be frozen for future uses. 

    I prefer the flavor of lightly toasted nuts in the crust, though if you prefer to go raw, or are short on time, you can skip this step. To toast the nuts, place the pecans and almonds on a smallish, rimmed baking sheet and toast in a 325ºF oven or toaster oven until fragrant and slightly darkened. Do make sure they're completely cool before proceeding, lest you end up with steamy nut butter.

    All ounce measurements are by weight.

    Makes one 8 or 9" tart; 8-10 servings

    "Gingersnap" Crust:
    1 1/2 cups (5.75 ounces/160 grams) pecan halves
    3/4 cup (2.75 ounces/80 grams) sliced almonds
    1/2 teaspoon ground ginger
    1/4 teaspoon cinnamon
    1/4 teaspoon fine sea salt
    2 tablespoons (1 ounce/30 ml) maple syrup
    1 tablespoon (.5 ounces/15 ml) melted extra-virgin coconut oil

    Marbled Pumpkin Filling:
    3/4 cups (4 ounces/115 grams) cashews, covered in cool water and soaked 4-12 hours
    1/4 cup plus 2 tablespoons (3 ounces/90 ml) maple syrup
    1/8 teaspoon fine sea salt
    1/4 cup plus 2 tablespoons (3 ounces/90 ml) water
    1 teaspoon vanilla extract
    1/2 cup plus 2 tablespoons (5 ounces/150 ml) melted and warm extra-virgin coconut oil
    1 cup (8 ounces/230 grams) roasted, pureed butternut squash
    1/4 cup (2 ounces/60 ml) carrot juice
    2 teaspoons finely grated fresh ginger
    3/4 teaspoon cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/8 teaspoon cloves

    Make the crust:
    In the body of a blender or food processor, pulse together the pecans, almonds, ginger, cinnamon and salt until the nuts are finely ground (but not becoming nut butter). Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together.

    Dump the crust mixture onto an 8- or 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling.

    Make the filling:
    Wipe out the blender (or food processor) body, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. With the motor running, pour in the melted coconut oil; mix just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl.

    In a smallish bowl, stir together the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Add this to the blender, and blend on low just until combined.

    Assemble the tart:
    Remove the crust from the freezer, and place on a platter or rimmed baking sheet for easy maneuverability.

    Pour the squash mixture into the crust. Drop spoonfuls of the reserved cashew cream onto the surface of the tart. Use a toothpick or the tip of a paring knife to gently swirl the mixture; be careful not to over-swirl, or you will lose the definition of the swirls.

    Chill the tart until completely set, at least 4 hours and up to a day or two. If you're in a hurry, or if the tart is too soft to slice cleanly, place it in the freezer for a stint. (But defrost before serving.)
     
    To serve, place the tart on a large can or an inverted ramekin. Gently east off the sides of the pan, taking care not to break the crust. Use a large, sharp chef's knife, wiped clean between cuts, to cut the tart into wedges.

    slice of Marbled No-Bake Pumpkin Pie (Grain-Free and Vegan)

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    Reader Interactions

    Comments

    1. Andj says

      November 08, 2013 at 5:18 pm

      Wow this tart looks incredible.I am the ONLY pumpkin lover in my family but I bet this will change some minds :-)

      Reply
      • Alanna says

        November 09, 2013 at 5:13 am

        The only pumpkin lover? Madness! I guess there's no accounting for taste... Thanks for the sweet note!

        Reply
    2. Eileen says

      November 08, 2013 at 7:22 pm

      This tart sounds amazing! OM NOM NOM etc. I don't know if I want to wait for Thanksgiving to try it out... :)

      Reply
      • Alanna says

        November 09, 2013 at 5:14 am

        Haha, thanks, Eileen! In a just world, pumpkin pie would be eaten year-round rather than be relegated to a single day, so say I!

        Reply
    3. Katie @ Produce On Parade says

      November 08, 2013 at 11:17 pm

      Wowza! This is incredible! I'll definitely have to try this one out. I love how the gingersnap crust doesn't have actual gingersnap cookies!

      Reply
      • Alanna says

        November 09, 2013 at 5:23 am

        Thanks, Katie! I usually have issues with people labeling things like nut crusts "gingersnap," but I did it as an homage to Smitten Kitchen's tart, so hopefully that makes it ok. Thanks a lot for the kind words!

        Reply
    4. Giovanna Garcia says

      November 09, 2013 at 1:35 am

      My mouth is watering. I want this right now!

      Reply
      • Alanna says

        November 09, 2013 at 5:24 am

        Aw, thanks, Giovanna!

        Reply
    5. Shu Han says

      November 09, 2013 at 2:42 am

      The patterns are just gorgeous. Pinning this. And love the 'gingersnap' crust- flippin brilliant.

      Reply
      • Alanna says

        November 09, 2013 at 5:24 am

        Ha! Thank you, Shu Han.

        Reply
    6. Irina @ wandercrush says

      November 09, 2013 at 4:00 am

      Beautiful recipe and styling… you're making me want a blender upgrade along with a slice of pie. I've always wanted to try cashew-based filling, but have never gotten around to it. This could tip the scales!

      Reply
      • Alanna says

        November 09, 2013 at 5:28 am

        Thank you, Irina! I'm admiring your recipes and styling, too! I'm so happy about our blender; I've been practically leaping out of bed every morning to make smoothies for breakfast. Hooray for modern technology!

        Reply
    7. janet @ the taste space says

      November 09, 2013 at 11:08 am

      Oh my, this is gorgeous! I love raw desserts but haven't made my own pumpkin cheesecake yet.. and with your crust, it looks impeccable. I tried a similar crust (pecans + oats + maple + cinnamon) and it was delightful even without toasted the nuts (it was so similar to shortbread) but now I want to try it with roasted nuts. Thank you for sharing! :)

      Reply
    8. Salvegging says

      November 09, 2013 at 4:02 pm

      Serious good stuff : )

      Reply
      • Alanna says

        November 11, 2013 at 8:33 am

        Thanks! :)

        Reply
    9. Sue/the view from great island says

      November 10, 2013 at 2:04 am

      This looks exquisite, and I've been on a pinning rampage through your site tonight!

      Reply
      • Alanna says

        November 11, 2013 at 8:33 am

        Aw!! Thank you, Sue! That kinda makes my day. :)

        Reply
    10. Monet says

      November 10, 2013 at 4:35 am

      Hello Alanna. What a gorgeous tart. I'm pinning this right away. And I'm also pining over your blender! Thank you for sharing!

      Reply
      • Alanna says

        November 11, 2013 at 8:37 am

        My pleasure, Monet! Thank you for reading, and for the kind words! That blender is seriously rocking my world. I'm hoping that the daily kale and almond milk smoothies will make up for the excessive amounts of this pumpkin tart that I've been eating. :)

        Reply
    11. Anonymous says

      November 18, 2013 at 4:41 pm

      A must try recipe, I admit! I also didn't know butternut squash is also called pumpkin (?) Anyway, lovely presentation and picture so I think I'll try this out. My previous experimentation with vegan pumpkin tart was all right, nothing too special/ great about it. I also am on the look out for a nice blender and with so many choices/ price level, it's quite exhausted to get one that fits what I need for it to do! Thanks for the post and for sharing!

      Reply
      • Alanna says

        November 18, 2013 at 5:29 pm

        Hi! To answer your question, I started using the term "pumpkin" liberally, since most canned pumpkin is actually made from a variety of squash, including butternut. (Here's an article to back me up: http://www.thekitchn.com/pumpkin-pie-filling-what-is-it-69123)

        Thank you for the kind words! I'm crazy about this tart and I think you'll like it, too. I also highly recommend the blender I described in this post. Here's a link to it on Amazon: http://www.amazon.com/gp/product/B005I72LMU/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005I72LMU&linkCode=as2&tag=thebojgou-20

        Thanks for reading!

        Reply
    12. megan wood says

      November 21, 2013 at 12:39 am

      We almost always make one of your recipes for our once a week sweet thing. We made this Sunday and it was amazing!! And it didn't make me feel like I'd eaten a sugar rock like most pumpkin pie always has. Thank you so much!

      Reply
      • Alanna says

        November 21, 2013 at 6:25 pm

        You do?! That makes me so happy! Thank you for the sweet note, and I'm so glad you liked the tart!

        Reply
    13. Anonymous says

      November 21, 2013 at 2:05 am

      Hi! just saw this post and I love the way you think! The recipe looks beautiful and I can't wait to try it. Your photography is also stunning! The photo of the ingredients is so gorgeous and I would love a copy for my wall :)

      Reply
      • Alanna says

        November 21, 2013 at 6:22 pm

        What a sweet note - thank you! :)

        Reply
    14. Penni says

      November 25, 2013 at 3:54 pm

      So I am going to make this for Thanksgiving - really excited about it! Because I have an abundance of sweet potatoes, I'd like to substitute them for the butternut squash. Do you think that would work as well?
      And - did your crust get soggy really quick? I would like to make this on Wednesday before the big day and I'm wondering if that will be alright.
      Thanks so much for the beautiful post!

      Penni Shelton
      Upgrade Your Plate & Raw Food Rehab

      Reply
      • Alanna says

        November 26, 2013 at 8:21 am

        Hi Penni! I think sweet potatoes should work well in place of the butternut; they tend to have less moisture, so the tart may be a bit more dense unless you add more carrot juice. I thought this tart only got better after a day or two in the fridge, so making it Wednesday should be perfect. I don't recall the crust getting soft. Please let me know how it goes!

        Reply
    15. Kristina says

      November 29, 2013 at 6:48 pm

      Alanna, I can't eat coconut oil and your recipe looks so delicious. Do you have any substitute suggestions for the coconut oil? Butter maybe? I know it isn't vegan but couldn't think of anything else that is close.

      Reply
      • Alanna says

        November 30, 2013 at 2:08 am

        Hm, that's a tough call. Butter might work - it seldom makes anything worse! You could also try avocado, though the filling might not firm up enough, so you could add some agar flakes (maybe a tablespoon?) simmered in water until they dissolve; use that water in place of the water in the recipe. And/or you could use more cashews, which will give it a firmer consistency, too. If you do dairy, you might try my pumpkin cream pie (or just the filling) that I posted last year (https://www.bojongourmet.com/2012/11/gluten-free-pumpkin-cream-tart.html) Let me know what you end up trying. :)

        Reply
    16. Vanessa says

      December 23, 2013 at 3:29 am

      I made this for Thanksgiving and it turned out PERFECTLY! I followed your recipe exactly (thank you for the great instructions) and the pie was a work of art. I was so proud! And no one shunned my vegan/gluten-free confection at Thanksgiving. I always expect someone to be reluctant, but I think the beauty of this pie overcomes any doubters. I've made many recipes from your blog and I'm always inspired by your amazing photography. Thank you for doing this work. I'm going to make a full-sized raw vegan chocolate cheesecake for Christmas Eve. My cashews are soaking as I write ... And I'll be tacking some truffles this week, too! Can't wait :-). Happy Holidays!

      Reply
      • Alanna says

        December 23, 2013 at 6:16 pm

        Hi Vanessa! I'm so glad you made the tart and that it was a hit - that's awesome! Thank you for the glowing review and the super sweet words! That completely makes my day. :D I hope you love the truffles and cheesecake - be sure to come back and tell me how they turn out!

        Reply
    17. Maria Sisci says

      April 30, 2014 at 11:27 am

      " few things say "I love you" more than an industrial food processor or heavy duty stand mixer" Hahah could not agree more

      Reply
      • Alanna says

        May 01, 2014 at 1:40 am

        A gal after my own heart. :)

        Reply
    18. Anonymous says

      September 19, 2014 at 1:07 pm

      This came out amazing! It looks just like the pictures. The texture of the filling is so airy and the spice level is spot on. The only thing I did differently was to add a little extra maple syrup to the filling, about 1.5 tb. it was not quite sweet enough to my taste. Different strokes for different folks :) but we absolutely love it and will definitely make again.

      Reply
      • Alanna says

        September 20, 2014 at 6:27 am

        Yay! I'm so glad you liked it, and that you sweetened the filling to taste. Squashes and carrots can vary in sweetness, so they could have been the culprits. On the other hand, my main recipe tester doesn't have a sweet tooth, so maybe we can blame him? ;)

        Reply
    19. Josh says

      October 11, 2014 at 5:30 pm

      Hey,
      if I don't have access to a removable bottom tart pan, is there any alternative option I could use? or will it ruin the tart?..
      thank you :)

      Reply
      • Alanna says

        October 11, 2014 at 5:37 pm

        Hi Josh, You could make individuals in small cups or jars (like these https://www.bojongourmet.com/2013/04/raw-vegan-chocolate-cheesecakes.html). Or you could try making this in a pie pan, it just might be harder to get the slices out. A springform cake pan might also work. Let me know what you end up trying. :) -A

        Reply
    20. Ingrid says

      October 15, 2014 at 1:23 pm

      Hi Alanna!

      I was wondering, could I use orange juice instead of carrot juice or wouldn't those flavors pair well?

      Best,
      Ingrid

      Reply
      • Alanna says

        October 19, 2014 at 6:50 am

        Hi Ingrid, Hm, I'm not sure. It could be good, or the acidity might be clashy with the spices. Please let me know what you end up trying and how it goes.

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
✨
I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
✨
Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
✨
#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
✨
Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
✨
This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
✨
Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
✨
#keylimepie #pieday #piday

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