If I didn’t tell you, wouldn’t even know there was avocado OR pumpkin in this recipe.
At a restaurant in Seattle this past fall, I had my first taste of chocolate avocado mousse. I did the whole “i’m just going to have a bit” thing (because the salad I had their was amazing, and I was truly satisfied by this point) , and then found myself unable to put my spoon down! Wow! I had seen recipes for it before, but was never too interested, until it hit me: “why not add pumpkin too?!” No surprise, that this is a questionsI often ask myself…….
Months later, with a little more time on my hands, and the lingering memory of how good it was, and excitement of how cool it could be with pumpkin got me going in the kitchen. With the help of my trusty Vitamix, all I really did was blend, and snap! You can top it with whatever your want, I find Purely Elizabeth’s pumpkin fig granola, the perfect topper to almost everything, so that’s where I started. I’m already excited for the next time I make this, so I can get pumpkin wild and maybe put it on top of pumpkin pie, or cheesecake….100% serious! Oh and, I gave my mom a taste after I got the question “is this edible?” and “more pumpkin, Maggie”. But when I asked her what she tasted–she couldn’t figure out that avocado was in it! This is a fun game I would definitely play with people when you make it for them 🙂
- 1/4 cup almond milk
- 5 soft, pitted dates
- 1 cup pumpkin puree
- 2 ripe avocados, peeled and pitted
- 1/4 unsweetened cocoa powder
- 3 tsp. pumpkin pie spice
- 1 tsp. pumpkin pie extract (optional, don’t worry about it if you don’t have it on hand)
- Add all of the ingredients into a blender or Vitamix. Blend on high until smooth consistency begins to form.
- Top with your favorite pumpkin add ons! Recommended by me are: Purely Elizabeth pumpkin fig granola, Justin’s white chocolate peanut butter cups, berries, pumpkin cookies, pumpkin pizzelles