Pumpkin Chocolate Mousse (Paleo, Vegan)
  • 11 - 12 drops stevia
  • 10 very soft, large, plump medjool dates (soak them in water soften if needed)
  • A little less than ¼ tsp of salt
  • ¾ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ½ cup pumpkin puree
  • Flesh from 2 ripe avocados
  • ½ TB vanilla extract
  • 1 tsp balsamic vinegar
  • ½ cup cocoa powder
  • 1 TB melted coconut oil
  • 1 TB water
  1. Combine all ingredients, except for the stevia, in a food processor. Process for 10 – 15 seconds, wipe down the sides, and process for another 10 or so seconds.
  2. Add 1 TB of water if you find the mousse is not processing very well.
  3. Wipe down the sides. Turn on the processor and add the stevia drops.
  4. Process until smooth.
  5. Taste, adjust if needed. Need it sweeter? Add more dates or stevia. Want more spice? Add more cinnamon and a touch of pumpkin pie spice.
  6. Store in the fridge.
  7. Enjoy!
This mousse hardens a bit in the fridge - just stir it up to make soft again.

I double the recipe and freeze half in small glass containers. Put the container in the fridge overnight to thaw and it will be ready to eat the next morning!

Not a fan of stevia? Try adding maple syrup or honey to taste.
Recipe by Made To Glow at http://madetoglow.com/2015/11/06/pumpkin-chocolate-mousse-paleo-vegan/