Pumpkin-Chia Mousse Cake
creamy, raw & low-sugar
No need to turn on the oven – this rich, creamy, low sugar dessert sets up in the refrigerator thanks to its chia seed boost (though you’ll never taste them).
1 Cup Raw Almonds
½ Cup Medjool Dates, pits removed (about 7-8 large)
1 Tbsp Navitas Naturals Lucuma Powder (optional)
½ tsp Mesquite Powder (optional)
½ tsp Cinnamon Powder
1 tsp Vanilla Extract
1 tsp Sea Salt
Water, as needed
1 Cup canned Pumpkin Puree
½ Cup Coconut Butter,* melted
1 Tbsp Navitas Naturals Cacao Butter, melted
¼ Cup Navitas Naturals Chia Seeds
¼ Cup Navitas Naturals Coconut Sugar
3 drops Liquid Stevia Extract
1½ Cups unsweetened Almond Milk
1 Tbsp Pumpkin Pie Spice Powder
1 tsp Cinnamon Powder
½ tsp Ginger Powder
2 tsp Apple Cider Vinegar
*Coconut butter is different from coconut oil – it is the ground coconut flesh and oil that is formed into a white paste. Find it at natural food stores or online.
To make the crust: In a food processor, grind the almonds, dates, powders, vanilla and sea salt into a coarse “dough.” Test the consistency by pinching the dough between 2 fingers – dough should stick together easily, while maintaining a light crumb. If dough is too dry, blend in a little water, a teaspoon at a time. If dough is too wet, blend in a few extra almonds. Spill the dough out into a cheesecake pan or divide amongst mini cheesecake pans, and press firmly into a flat layer to cover the bottom of the pan.
To make the filling: In a blender, combine all of the filling ingredients. Blend until completely smooth. Pour on top of prepared crust. Refrigerate 8 hours or overnight to set the filling. (To speed up the process, mousse cake may be frozen for 2 hours, then defrosted in the refrigerator for 1-2 hours.) To serve, remove from pan, drizzle with caramel sauce, and sprinkle with almonds.
A great recipe to make ahead of time, it is even better if allowed to chill for a full day.