Pumpkin Mousse and Chocolate Bars

Pumpkin Mousse and Chocolate Bars | Yummy in my Clean Tummy


Makes 16-32 bars depending on size when cut


Pumpkin Crust:

  • 1 can pure pumpkin
  • 2 cups all natural almond butter
  • 2 TB maple syrup
  • 2 tsp vanilla extract
  • 2 TB  pumpkin pie spice
  • 1 cup almond flour
  • 1 cup coconut flour

Pumpkin Mousse:

  • 1 cup pure pumpkin
  • 1 cup almond butter
  • 1 can coconut cream or full fat coconut milk that’s been in in the fridge overnight
  • 2 tsp vanilla extract
  • 1 TB pumpkin pie spice


  • 1 bag Enjoy Life dark chocolate chips


1. Mix together the crust ingredients until it forms a doughy paste.  I would suggest mix as you go.  So add the pumpkin and almond butter to the mixing bowl and mix.  Then add the maple syrup and mix.  Then add the vanilla extract and mix.  You get the picture.  In the end, you want it to resemble dough, like pictured below.

Pumpkin Bar Instructions 02

2. Cover a medium size baking pan with parchment paper.  Make sure to leave a little extra paper on the long ends so it’s easier to lift the bars out of the pan when they are done. Put all the “dough” on the pan and press it out so there is one even layer.  You want it thin, so make it as flat as you can! Then, put the pan in the freezer for at least 20 minutes so the crust will begin to harden.

Pumpkin Bar Instructions 03

3. Now combine the “mousse” ingredients.  Mix each ingredient as you put it into the bowl like you did with the crust ingredients.  This time the mixture should be creamy.

Pumpkin Bar Instructions 05

4. When the 20 minutes in the freezer is up, or the “crust” is mostly solid, pour the “mousse” over the crust and spread it out so it’s all in one even layer. Then, put the pan back in the freezer and freeze for at least 30 minutes.  The “mousse” should slightly freeze so it has the consistency of ice cream that’s soft enough to put a spoon into.

Pumpkin Bar Instructions 06

5. When it gets to the 30 minute mark (or slightly before or after), melt the chocolate chips in a glass or microwavable bowl in your microwave for 30 seconds. Stir. Then heat in 15 second intervals until fully melted.

6. Once the chocolate is completely melted, take your pan out of the freezer, put it on the counter, and then pour the chocolate over the “mousse.”  As you are pouring it start spreading it all over with a cake spatula so every bit of the mousse is covered.  Do this quickly, because the chocolate will begin to harden as soon as it touches the cold mousse.

7. This step is optional, but I used my microplane zester to “zest” a cinnamon stick all over the chocolate so there was a slight dusting.

Pumpkin Bar Instructions 08

8. Cover the pan with plastic wrap and put it back into the freezer for at least an hour.  You want them frozen enough when you cut them into bars so the “mousse” doesn’t squeeze out.  I wound up leaving them in the freezer too long and they wound up completely freezing.  So, I just left the pan on the counter for 20 minutes or so to warm up.

9. When you cut these, lift the bars up using the parchement paper and place on a cutting board.  Then remove the parchment paper before cutting.

10. Serve these with whipped coconut cream for extra yumminess!  And make sure to keep any extra wrapped individually in the refrigerater or freezer.  If they are kept out for too long, these will melt.

Pumpkin Mousse and Chocolate Bars 03

Pumpkin Mousse and Chocolate Bars 02

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