Chocolate Pumpkin Mousse Cake

Want to bring something a bit different than the classic pumpkin pie to your next holiday gathering? Here’s a creamy and luscious chocolate pumpkin mousse cake for all the pumpkin AND chocolate lovers out there. Made with a handful of wholesome high-quality ingredients, this dessert is not only super delicious and free of dairy, gluten, and grains, but it is also quite nutritious.

Chocolate Pumpkin Mousse Cake [Vegan, Grain-Free]

Ingredients

For the Crust:

• 1/2 cup raw Brazil nuts
• 1 cup almond flour
• 3 tablespoons maple syrup

For the Filling:

• 1 cup pumpkin purée
• 1 cup dates, pitted
• 1/3 cup raw cacao powder
• 1 teaspoon pumpkin pie spice
• 1 3/4 cup coconut milk

For the Chocolate Sauce:

• 1/2 cup cacao butter or coconut oil
• 1/2 cup raw cacao powder
• 3 tablespoons maple syrup
• Pinch of unrefined sea salt

Preparation

1. To prepare the crust, grind Brazil nuts in a blender or food processor until they turn into a fine meal. Then add almond flour and maple syrup and blend some more until you get a crumbly mixture
2. Line a tall 6-inch or regular 7-inch spring-form pan with parchment paper. Press the crust evenly onto the pan and set aside. Preheat the oven to 350°F
3. To prepare the filling, add all filling ingredients to the blender and blend until smooth.
4. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for about 50 minutes at 350°F.
5. To prepare chocolate sauce, if using cacao butter, cut it into small chunks. Melt cacao butter or coconut oil in a bowl over a pot of boiling water. Once melted remove from heat. Mix in the cacao powder, maple syrup, and sea salt and stir until smooth
6. To assemble, remove cake from the oven and let it cool. Cover with chocolate sauce and refrigerate overnight
7. Serve chilled, topped with sliced almonds, shaved chocolate, or whipped coconut cream.

https://www.onegreenplanet.org/vegan-recipe/chocolate-pumpkin-mousse-cake/