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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).


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
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 


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