Pumpkin Chia Mousse Cake
No need to turn on the oven – this rich‚ creamy‚ low-sugar dessert sets in the refrigerator, thanks to its Chia Seed boost (though you’ll never taste them).
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