Pumpkin Chia Mousse Cake

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).

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

Servings

6 to 9 servings

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).

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 

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Directions

    To make the crust: 

    1. In a food processor, grind the almonds, dates, powders, vanilla and sea salt into a coarse “dough.”

    2. 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.
    3. 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. Blend until completely smooth. Pour on top of prepared crust. Refrigerate 8 hours or overnight to set the filling.

    2. To speed up the process, freeze the cake for two hours, then defrost it in the refrigerator for 1-2 hours.
    3. To serve, remove from pan, drizzle with caramel sauce and sprinkle with almonds.