Vegan + Gluten-free Pumpkin Mousse Squares

August 23, 2012 by Leanne Vogel August 30, 2017

Crisp and rich shortbread base topped with a whipped pumpkin mousse. Betcha can’t eat just one!

Ingredients

Gluten-free Shortbread Base

• 1-1/4 cup almond flour
• 1/3 cup soft coconut oil
• 2 tablespoons coconut nectar – see note
• 1/8 teaspoon sea salt

Pumpkin Mousse

• 14oz. canned pumpkin
• 1/3 cup full-fat coconut milk
• 1/3 cup coconut sugar
• 1/3 cup pitted and packed medjool dates (approx. 6)
• 3 tablespoons maple syrup
• 2 scoops (30 grams) unflavored protein powder
• 1 tablespoon melted coconut oil
• 1 teaspoon gluten-free pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• pinch ground cloves

Instructions

1. Preheat oven to 325F.

To prepare the base:

1. Place almond flour and salt in a medium sized bowl. Whisk to combine.
2. Add remaining ingredients and mash with a fork until combined.
3. Knead with your hands for a couple of seconds. You’ll know it’s perfectly mixed when the dough holds together in a ball.
4. Press into a 8×8 square pan and place in the fridge for 20 minutes.

To prepare the pumpkin mousse:

1. Place all ingredients in the bowl of your food processor or blender.
2. Blend until smooth.
3. Pour into prepared base and smooth out with a spoon.
4. Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
5. Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
6. Cover and place in the fridge overnight to set.
7. Afterward, cut into squares, top with pecans if desired and enjoy! Will keep in the fridge for up to a week. Do not freeze.

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.

Nutrition Information Per Serving