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+ servings

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


  • 8 x 8 square pan


Candied Pumpkin Seed Crust

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


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.


Storage: Sealed container in fridge for one week or freezer for 3 months.