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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!!
- 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
- Preheat oven to 350F.
- To prepare the base: Whisk almond flour and salt in a medium sized bowl.
- 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.
- Press into a 8×8 square pan and place in the fridge for 20 minutes.
- To prepare the pumpkin mousse: Place all ingredients in the bowl of your food processor or blender and blend until smooth.
- Pour into prepared base and smooth out with a spoon.
- Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
- Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
- Cover and place in the fridge overnight to set.
- After it is cold and set, cut into squares, top with pecans if desired and enjoy!
- 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: