Raw vegan pumpkin chia mousse cake drizzled with caramel sauce and topped with slivered almonds

Pumpkin Chia Mousse Cake Recipe

No need to turn on the oven— this rich‚ creamy‚ low-sugar dessert sets in the refrigerator, thanks to the magical gel effect of chia seeds!

INGREDIENTS

Crust:
1 Cup Raw Almonds
½ Cup Medjool Dates, pitted
1 Tbsp Navitas Organics Lucuma Powder 
½ tsp Mesquite Powder (optional)
½ tsp Cinnamon Powder
1 tsp Vanilla Extract
1 tsp Sea Salt
Water, as needed
Filling:
1 Cup canned Pumpkin Puree
½ Cup Coconut Butter, melted
1 Tbsp Navitas Organics Cacao Butter, melted
¼ Cup Navitas Organics Chia Seeds
¼ Cup Navitas Organics Coconut Palm Sugar
3 drops Liquid Stevia 
1½ Cups unsweetened Almond Milk
1 Tbsp Pumpkin Pie Spice 
1 tsp Cinnamon Powder
½ tsp Ginger Powder
2 tsp Apple Cider Vinegar
Toppings (optional):
Caramel Sauce
Sliced Almonds 

DIRECTIONS

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 two 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, freeze the cake for two hours, then defrost it in the refrigerator for 1-2 hours.

To serve, remove from pan, drizzle with caramel sauce and sprinkle with almonds.

Makes 6 to 9 servings
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Image of Pumpkin Chia Mousse Cake Recipe

Pumpkin Chia Mousse Cake Recipe

Team Navitas

Servings

8

No need to turn on the oven— this rich‚ creamy‚ low-sugar dessert sets in the refrigerator, thanks to the magical gel effect of chia seeds!

Ingredients

    Crust:

  • 1 cup almonds

  • ½ cup Medjool dates, pitted

  • 1 Tbsp. maple syrup

  • ½ tsp. ground cinnamon

  • 1 tsp. vanilla extract

  • 1 tsp. sea salt

  • Water, as needed

    • Filling:

  • 1 cup pumpkin puree

  • ½ cup coconut butter

  • 1 Tbsp. Navitas Organics Cacao Butter

  • ¼ cup Navitas Organics Chia Seeds

  • ¼ cup + 1 Tbsp. coconut palm sugar

  • 1½ cups plant-based milk of choice

  • 1 Tbsp. pumpkin pie spice

  • 1 tsp. ground cinnamon

  • ½ tsp. ground ginger

  • 2 tsp. apple cider vinegar

    • Toppings (optional):

  • Caramel sauce

  • Sliced almonds 

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Directions

    To make the crust: 

    1. In a food processor, grind the almonds, dates, maple syrup, vanilla and sea salt into a coarse dough. Process until dough holds together when pressed between two fingers but still retains a light crumb. If dough is too dry, add water one teaspoon at a time.

    2. 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:

    1. In a blender, combine all of the filling ingredients. and blend until completely smooth.

    2. Pour on top of prepared crust and refrigerate 8 hours or overnight to set the filling.

    3. To serve, remove from pan, drizzle with caramel sauce and sprinkle with almonds.
    Servings: 8
    Submitted by:

    Team Navitas