• 2 c. cooked, pureed pumpkin
  • 1/3 c. unsweetened cocoa powder
  • 1/3 c. maple syrup
  • 1/2 c. coconut butter (make sure it’s heated to the point of liquid)
  • 1/2 t. cinnamon
  • 1/2 t. vanilla
  • 1/4 t. sea salt or a pinch more
  • pinch of cayenne pepper


  1. Add all ingredients in a bowl and mix well with an immersion blender.
  2. Refrigerate for an hour before serving.
  3. Serve mousse in a short dessert glass and garnish with berries and/or shaved chocolate.

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