Pumpkin Chocolate Tart

Crust Ingredients 

• 1 cup of almond meal + 2 tbsp 
• 1 cup of rolled oats 
• 1/2 a cup of oat flour 
• 1/3 of a cup of maple syrup 
• 1/4 of a cup of coconut oil (or alternative) 
• 1/2 a tsp of salt 
• 2 tsp of cinnamon powder 
• Filling Ingredients
• 2 1/2 cups of pumpkin purée 
• 4 scoops of Chocolate protein powder 
• 1 tsp of vanilla 
• 1/2 a tsp of salt 
• 1/2 of a cup of almond milk 
• 3 tbsp of maple syrup 

Directions
Pre-heat the oven at 350 F.

1. In a large bowl mix all crust ingredients together and then sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan. 
2. Then bake the tart crust for 15 min. While that is baking add all filling ingredients into a high speed blender and blend until compltely emulsified. 
3. Take out the tart, let this cool for 20 min or put it in the freezer for 7 min. Take the tart crust and add the filling. You may top it off with all sorts of fruits, nuts, and chocolate. Enjoy. Last 3 days.