EASY Vegan Pumpkin Chocolate Mousse Pie

No kidding, from start to finish this was chilling in the fridge in 15 minutes (20 if you decide to make the crust).  The only forethought was soaking cashews in the morning knowing I desired some sort of scrumptious treat in the evening.  This time of year pumpkin is everywhere - PACKED with vitamin A and carrying a super-low glycemic load; a perfect addition to a health-filled dessert (or breakfast).  Of course if you make your own pumpkin puree there is another hour of enjoyed time to prepare the pulp- and the treat of toasting your own seeds!


The below recipe makes a pie in a 10" spring-form pan; or (8) 6oz jars of mousse. 

1 cup raw cashews (soaked at least 4 hours)

16 oz. Pumpkin puree (I used packaged but hope you have time to make fresh)

1 10 oz. can coconut milk (I used the cream portion only: full-fat)

1/4 cup Coconut Nectar (blonde or amber)

1/2 cup Coconut Sugar (I love our Fleur de Sel - but any will work)

1 ripe large avocado

1 1/2 cup Cacao Powder

1/2 cup Coconut Oil (melted)

1 tsp. Vanilla

1/2 tsp. sea salt


Drain cashews and blend in blender or food processor with 2 TB cold water.  (I always make extra cashew cream as it is such a delicious substitute for cream cheese and great to mix with nut butters as an apple spread for your afternoon snack!) 

Blend in vanilla & salt; add all other ingredients - no particular order and mix until creamy.

Spoon into little mason jars or any dessert dish you have - chill for 2 hours

Want to make a pie?  A super-easy crust is to blend 1 canister of Cashew-Cacao Nib Clusters with 2 TB melted coconut oil; press into pan.  Chill in freezer for 5 and scoop in filling.  Chill 2 hours. 

Enjoy in good health!  If you have any questions about substitutions; or desire to share you suggestions please leave a comment below.