Decadent Dutch Chocolate and Pumpkin Torte


c. oat flour

2 t. natural granulated sugar

½ t. sea salt

¼ c. Liquid Gold Extra Virgin Olive Oil

4-5 T. cold water, as needed 



-Preheat oven to 375F.

-Mix the flour, sugar, and salt together in a large bowl.

-Stir in the olive oil until the 'batter' is crumbly.

-Add in the cold water as needed until the dough is moistened, but not sticky.

-Press the dough into a pie plate, pressing it up the sides as desired.

-Bake for 10-12 minutes.



1 1/2 cups raw cashews, soaked in filtered water overnight

2 cups pumpkin puree

1/3 cup Liquid Gold Extra Virgin Olive Oil

1/3 cup maple syrup

3/4 tsp ground cinnamon

1/2 tsp sea salt

3/4 tsp ground ginger

3/4 tsp ground allspice

1/2 tsp ground nutmeg



  1. Soak cashews overnight or for at least 3 hours in about 2 cups of water.
  2. Place all of the filling ingredients into the blender then blend on high until very smooth. Stop the blender and scrape the sides to ensure everything is getting blended. Taste and sweeten to taste, if you like it sweeter. If you do add more maple syrup, blend until completely incorporated.
  3. Pour the mixture into the cooled crust, scraping the sides of the blender with a rubber spatula. Using an off-set spatula or knife, spread the filling into the crust evenly.


Chocolate swirl

1/4 cup Liquid Gold Extra Virgin olive oil

1/4 cup unsweetened cocoa powder

2 Tbsp. maple syrup

1-2 Tbsp. water

Pinch sea salt



Streak chocolate over top of pumpkin filling and using a knife, make swirl marks in it for decoration. Chill and enjoy!


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