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Carob Pumpkin Mousse Bars
Raw, Vegan, Gluten-Free and nut-free, Pumpkin Carob Mousse Bars with a Candied pumpkin seed crust, pumpkin carob mousse and tahini carob fudge.
Course
Dessert
Keyword
carob, gluten-free, plant-based, pumpkin, RAWCHOCOLATE, rawvegan, vegan
Servings
12
slices
Equipment
8 x 8 square pan
Ingredients
Candied Pumpkin Seed Crust
1 1/2
cups
candied pumpkin seeds
recipe here,
https://crystaldawnculinary.com/pumpkin-pie-tart-raw-vegan/
1
cup
sprouted oat flour,
or ground rolled oats
1
tbsp
mesquite powder,
optional
1/8
tsp
himalayan salt
1/4
cup
coconut oil,
melted
2
tbsp
coconut nectar
1
tsp
orange zest
Pumpkin Carob Filling
1 1/2
cups
raw pumpkin,
peeled and chopped
1/2
cup
coconut milk
1/4
cup
carob powder,
roasted or raw
1/4
cup
coconut sugar
1/4
cup
coconut nectar,
or maple syrup or agave
1
tbsp
sunflower lecithin
1
tsp
pumpkin spice
1
tsp
cinnamon
1
tsp
vanilla extract
1/8
tsp
himalayan salt
1/4
tsp
cayenne pepper,
optional
50
g
cacao butter,
melted (1/4 cup melted)
Carob Tahini Fudge
60
g
cacao butter,
melted
1/2
cup
coconut nectar,
or maple syrup or agave
1/4
cup
carob powder,
roasted or raw
1/4
cup
coconut oil,
melted
1/4
cup
raw tahini,
at room temperature
1/2
tsp
vanilla extract
1/8
tsp
himalayan salt
Instructions
Candied Pumpkin Seeds
Process dry ingredients in a food processor until mixture forms a flour.
Add remaining ingredients and process until combined.
Press batter firmly into a lined 8" square pan pressing firmly and smooth out with a back of a spoon.
Set in fridge while making fillings.
Pumpkin Carob Filling
Blend all ingredients except cacao butter until smooth.
Add cacao butter and blend again until combined.
Pour on top of crust and pat on counter to remove air bubbles and even mixture.
Set in freezer for minimum 2 to 3 hours before adding next layer.
Carob Tahini Fudge
Blend all ingredients until smooth.
Pour onto pumpkin carob layer and smooth out with a back of a small spoon.
Set in freezer overnight or minimum 6 hours.
Remove from freezer and let thaw for 10 minutes. Slice into squares.
IMPORTANT: slice bars when recipe is still slightly frozen as the middle pumpkin mousse layer will be too soft.
Notes
Storage: Sealed container in fridge for one week or freezer for 3 months.