pumpkin mousse bars
Need a taste of Fall (even if it’s Spring)? Here’s a solution that is a delicious mix of pumpkin pie and chocolatey richness…
Tools needed: food processor with chopping blade, hand mixer, small pot on stove
- 1 cup pumpkin puree
- 4 tbs honey (or your choice of sweetener to taste)
- 1 can full-fat coconut milk (refrigerated overnight til solid)
- 2 tbs cinnamon (or more if you love cinnamon)
- 1-2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
Place pumpkin, sweetener and spices into a food processor and spin til smooth. Place solid refrigerated coconut milk in separate bowl and use hand mixer to mix until fluffy. Use spatula and fold in sweet pumpkin mixture until combined and smooth. Set in refrigerator.
Spread evenly over crust when crust has been pressed.
- 1 cup pitted and packed dates
- 1 cups almonds (or pecans or mixture of both)
- 3 tbs cocoa powder (or 1 tsp cinnamon)
- 1/2 tsp salt
Place dates and spices in food processor and process smooth. Add nuts and process until small and mixed well. You can use your hands to mix them in once chopped as well. Press into bottom of 8×8 glass dish. Place in freezer until filling is ready.
- 6 tbs coconut milk
- 1 1/2 tbs coconut oil
- 4 1/2 tbs cocoa powder
- 1 1/2 tbs honey (or other sweetener)
Melt together all ingredients on the stove at low temperature, briskly stirring with whisk until smooth and well combined. Pour and spread evenly over pumpkin filling (it should be beginning to solidify at this point).
Place in freezer for 3 + hours (or over night) to set. If serving after frozen, let it sit out to thaw for about 5-10 minutes before serving.
*This recipe is a modification of one from MyWholeFoodLife.