Pumpkin Mousse with Chocolate Crunch

Ingredients
- Ingredients for Plant-Based Whipped Cream
- Ingredients for Pumpkin Filling
- Additional
- Toppings (optional)
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Craving something decadent and full of fall comfort? Look no further.
Our autumn twist on this Italian tiramisu-type dessert is low carb, gluten free, plant based, and basically the best thing in the whole galaxy. Send your taste buds to Mars. Dance on the moon. Sing your praises to all outer space.
Made with Carbonaut’s delicious gluten free granola, this yummy recipe will have you resisting the course back to Planet Earth, and friends?
That’s A-okay.
Ingredients
- Ingredients for Plant-Based Whipped Cream
- Ingredients for Pumpkin Filling
- Additional
- Toppings (optional)
Directions
- Using an electric mixer, blend whipped cream, spice, lemon juice, Stevia, and vanilla until fluffy.
- Remove 1 cup of whipped cream and place in refrigerator.
- Add pumpkin puree, maple syrup, and turmeric to the bowl with remaining whipped cream and mix until smooth, stopping to scrape down sides of bowl as needed.
- Using mason jars, layer granola and pumpkin mixture until the jars are almost full. (2-3 layers per jar.). Chill for 1-2 hours.
- Top each jar evenly with the remainder of the whipped cream.
- Add toppings and serve.
Tips:
- Use a stainless-steel mixing bowl and place in freezer for 15 minutes prior to making this recipe.
- Prepare ahead of time and keep in the refrigerator for up to two days.
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