Pumpkin Breakfast Tartine with Almond Butter & Raw Cacao

From Sweet potato tartines to pumpkin tartines. 

Packed with vitamins, iron, fiber, and super low in calories. 

Vegan, gluten free & almost too pretty to eat! 

Serves 1 person (if 1/4 pumpkin or 1 slice). Can serve up to 4 if full pumpkin. 



  • 1 entire pumpkin (or 1/2 or 1/4 - I used a full one because I wanted to make 3 pumpkin recipes in one shot) 
  • 1 tbsp maple syrup (if you cut a slice of pumpkin or butternut)


  • 1 tsp raw cacao 
  • 1 tbsp almond butter 
  • 1 tsp pumpkin seeds
  • 1 tsp pomegranate seeds 
  • 1 tsp dark chocolate chips (vegan or not)
  • 1 Mejdool date 
  • 1/2 banana 


  1. Pre-heat oven at 200C
  2. Yesterday I had an entire Blue Pumpkin in my fridge, so i actually baked the entire this by simply putting the entire pumpkin on my baking tray, on a baking sheet in the oven for an hour at 200C (lowering the temperature at 180C after 40mins)
  3. Once the skin becomes soft, take out your pumpkin, let it cool and then the skin should peel right off 
  4. I simply chopped off a slice of pumpkin once it cooled off 
  5. If you do not want to bake an entire pumpkin, you can simply bake 1/4 pumpkin or 1 pumpkin slice or 1 butternut slice @200C for 20 mins drizzled with some maple syrup
  6. Once the pumpkin tartine is ready, top it off with the toppings mentioned above or any toppings of your choice and indulge!