Pumpkin Moose Squares — Gluten Free Vegan!

You can sure tell fall is here.  Not only is the weather cooling down and the days getting shorter, but  I am finding some wonderful sounding fall foods recipes ….. Like our featured recipe:  Gluten Free Vegan Pumpkin Moose Squares!  I love fall foods, so I couldn’t pass up the opportunity to share this with you.

The original post is by Leanne Vogel  of Healthful Pursuit.   Leanne a holistic nutritionist whose blog is “dedicated to gluten-free and often allergen-free recipes”!  She sounds like a keeper!!

Photo courtesy of http://www.healthfulpursuit.com

Pumpkin Moose Squares — Gluten Free Vegan!

Recipe Type: Dessert
Author: Leanne Vogel of Healthful Pursuit
Prep time:
Cook time:
Total time:
Serves: 12
  • Gluten-free shortbread base: 1-1/4 cup almond flour
  • ⅓ cup soft coconut oil
  • 2 tablespoons coconut nectar
  • ⅛ teaspoon sea salt
  • Pumpkin mousse: 14oz. canned pumpkin
  • ⅓ cup full-fat coconut milk
  • ⅓ cup palm sugar
  • ⅓ cup pitted and packed medjool dates (approx. 6)
  • 3 tablespoons maple syrup
  • 2 scoops (30 grams) unflavored protein powder
  • 1 tablespoon melted coconut oil
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • pinch ground cloves
  1. Preheat oven to 350F.
  2. To prepare the base: Whisk almond flour and salt in a medium sized bowl.
  3. Add remaining ingredients and mash with a fork until combined. Knead with your hands for a couple of seconds until the dough holds together in a ball.
  4. Press into a 8×8 square pan and place in the fridge for 20 minutes.
  5. To prepare the pumpkin mousse: Place all ingredients in the bowl of your food processor or blender and blend until smooth.
  6. Pour into prepared base and smooth out with a spoon.
  7. Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
  8. Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
  9. Cover and place in the fridge overnight to set.
  10. After it is cold and set, cut into squares, top with pecans if desired and enjoy!
  11. Will keep in the fridge for up to a week. Do not freeze.


One of the reasons why I love this recipe (other than it is pumpkin!) is because Leanne is using coconut nectar, coconut milk and coconut oil — all are very good for you!  Not too many folk are familiar with coconut nectar, but I use it in place of maple syrup (which is also one of the better sweetener.)

I’ll bet this recipe would make a nice Gluten Free Vegan Pumpkin Pie as well.  I may have to try that …..

By the way, if you can’t find coconut products locally, here is a place to purchase them:


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