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Vegan + Gluten-free Pumpkin Mousse Squares
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Brief Description
Whipped pumpkin mousse over a rich shortbread base; too good to eat just one!
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Main Ingredient
pumpkin
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Category: Desserts
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
http://www.healthfulpursuit.com/2012/09/vegan-gluten-free-pumpkin-mousse-squares/
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Tags:
Quick & Easy Vegetarian Gluten-Free Dairy-Free Make-Ahead Paleo
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Notes:
Feel free to use any type of liquid sweetener for the gluten-free shortbread base. Honey (not vegan), maple syrup, date syrup, yacon syrup, or agave should work.
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 1 1/4 cups - almond flour
- 1/3 cups - soft coconut oil
- 2 tablespoons - coconut nectar * see note
- 1/8 teaspoons - sea salt
- 14 ounces - canned pumpkin
- 1/3 cups - full-fat coconut milk
- 1/3 cups - coconut sugar
- 1/3 cups - pitted and packed medjool dates (approx. 6)
- 3 tablespoons - maple syrup
- 2 - scoops (30 grams) unflavored protein powder
- 1 tablespoons - melted coconut oil
- 1 teaspoons - gluten-free pure vanilla extract
- 1 teaspoons - ground cinnamon
- 1/2 teaspoons - ground ginger
- 1/2 teaspoons - ground nutmeg
- - pinch ground cloves
Directions:
Preheat oven to 325F.
To prepare the base:
Place almond flour and salt in a medium sized bowl. Whisk to combine. Add remaining ingredients and mash with a fork until combined.
Knead with your hands for a couple of seconds. You'll know it's perfectly mixed when the dough holds together in a ball.
Press into a 8x8-inch square pan and place in the fridge for 20 minutes.
To prepare the pumpkin mousse:
Place all ingredients in the bowl of your food processor or blender. Blend until smooth.
Pour into prepared base and smooth out with a spoon.
Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
Cover and place in the fridge overnight to set.
Afterward, cut into squares, top with pecans if desired and enjoy!
Will keep in the fridge for up to a week. Do not freeze.
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