Description
A rich and unique flourless dessert combining chocolate and pumpkin for a decadent and gluten-free treat.
Ingredients
Scale
- 12 oz (340g) semi-sweet chocolate bars, chopped
- 5 large eggs
- ½ cup (130g) smooth almond butter
- 1 cup (230ml) canned coconut milk (full-fat)
- 1 cup (230g) pumpkin puree
- ⅓ cup (110g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon espresso powder (optional)
- Cocoa powder for dusting
Instructions
- Preheat your oven to 350℉ (177℃). Prepare a 9-inch springform pan with parchment paper.
- Melt the chopped chocolate bars using a bain marie or microwave until smooth; let it cool slightly.
- In a large mixing bowl, whisk together the eggs. Add almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder; mix gently.
- Pour the melted chocolate into the egg mixture, stirring until smooth.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until the top is set with a slight jiggle.
- Let cool on a wire rack, then refrigerate until ready to serve.
- Dust with cocoa powder before serving.
Notes
For best flavor, use high-quality chocolate. Cool completely before refrigerating to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 16g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg