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By Shane Young | November 26, 2014 |
Pumpkin Chocolate Mousse Bars
1 – 15oz can pumpkin puree
1 cup coconut oil, melted
1 avocado, peeled and pitted
12 medjool dates
1 tbsp pumpkin pie spice
1 tsp cinnamon
½ cup raw cacao powder (or unsweetened cocoa powder)
1 tsp salt
¾ cup raw pecans, chopped (optional)
1. Place a small pan on the stovetop over medium heat. Add the chopped pecans to the pan, stirring frequently, until they start to brown. Be sure to keep an eye on them, they’ll burn quickly! Once they’re toasted to your liking, remove from the heat and place the pecans on a clean plate. Set aside.
2. Place all of the ingredients, except for the pecans, into your food processor. Process until smooth, scraping down the sides as needed.
3. Line an 8”x8” glass dish with parchment paper. Pour the pumpkin mixture into the dish and spread evenly with a rubber spatula. Top with the toasted pecans, and an extra sprinkle of salt (optional).
4. Place the dish in your refriderator for 2-3 hours, or until the center is set.
5. Eat up!!
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