Not that this recipe’s trying to hide anything, but being both vegan and alcohol containing are two secrets this recipe could easily keep. Unless of course you feel the need to gloat about how decadent AND healthy this treat is. Which is entirely possible!
It’s Thanksgiving season (here in Canada), so let’s “give thanks” for a reason to prepare a healthy serving of carotenes, vitamin C, folic acid and fiber with a decadent twist. This recipe is inspired by a version in Peggy Kostopolos’ book “Must Have Been Something I Ate”. Peggy’s a fellow RHN (Holistic Nutritionist), who has a notable consulting practice in Toronto, and makes regular appearances on TV and online media platforms promoting the benefits of whole foods.
I chose to use alcohol in this recipe for an interesting kick. A while ago you may have read my post about the relationship of alcohol and heart disease. If you’re hesitant about my use of it in this recipe and the health benefits I’m also touting, please feel free to have a read!
I had a lot of fun customizing this recipe. It involved a bit of spoon licking taste testing with my Mum’s help, as she and my sister were recently in town for a visit. My sister’s been happily vegan for over 4 years now and I chose this recipe to accommodate her dietary choices, and my sweet tooth! Feel free to substitute the ingredients as noted, or increase/decrease strength as you like. This is all about intuition and preference. It is after all yours to enjoy…
- 2 cups cooked, pureed pumpkin (or one can of organic pumpkin, unsweetened)
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- ½ cup coconut oil, melted
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1/3 cup unsweetened shredded coconut or hemp seeds
- 3 ounces of Whiskey (or to taste)*
*Note: you can easily substitute coconut, almond or hemp milk for a “virgin” version.
Add all ingredients to a bowl and mix vigorously with a whisk until at a smooth consistency. If you use canned pumpkin, you will likely find you’ll need to add a bit of milk (or milk alternative) to help you whisk the mixture into a proper mousse.
We served our version in wine glasses with a slice of kiwi, but you could have equal fun presenting this with any berries, or in vintage teacups even. For example…
Have fun licking any of these other Pumpkin Focused Recipe Redux’s clean!
Fresh Pumpkin Risotto @ Grain Crazy
Pumpkin Enchiladas @ Delicious Knowledge
Sweet and Spicy Pumpkin Fries @ Inspired RD
Pumpkin Pie Smoothie @ Everyday Tastiness
Pumpkin, Chili, Chicken Pizza @ Nutrition Budgeteer
Vegan Pumpkin Soup @ Don’t White Sugar Coat It
Baked Pumpkin Oatmeal @ The Swanky Dietician
Gluten Free Pumpkin Muffins C/O: Marie Spano
Pumpkin Ravioli in a Walnut Sage Cider Sauce @ The Professional Palate
Pumpkin Goulash @ Food Confidence
Baked Mini Pumpkins @ Kumquat
Chermoula Chickpea and Pumpkin Sliders @ The Scoop on Nutrition
Pumpkin Pie Smoothie @ Eat Well with Janel
Kaddo Bourani-Candied Pumpkin with Yogurt and Meat Sauce @ Whole Health RD
Pumpkin Apple Soup @ Chef Pandita
Pumpkin Cream Pie @ Healthful Sense
Pumpkin Pancakes @ Nutritiouliscious
Pumpkin Yogurt Dip fro Waffle Sticks @ Eating the Week
Pumpkin Stuffing @ East Meats West
Whole Pumpkin Cheddar Gratin @ Teaspoon of Spice
Pumpkin Mash @ Love and Zest
Baked Stuffed Pumpkins and Pumpkin Orange Muffins @ Nutrition Know How
Pumpkin, Squash and Apple Soup @ Eat to Nourish, Energize and Flourish
Pumpkin Yogurt Dip @ Peace Love and Food
Fall Harvest Chili @ Give Them Something Better
Pumpkin Potato Breakfast Hash @ Nutrition Adventures
Salt and Vinegar Pumpkin Seeds @ Eat Simply
Pumpkin, Rosemary and Mushroom Quinoa @ Dietician on the Run
Ham and Cheese Stuffed Pumpkin @ The Relish Dish
Pumpkin Pesto Bruschetta @ The Spicy RD
Goulishly Good Stuffed Sugar Pumpkins @ Meal Makeover Mom’s
Pumpkin Cranberry Scones @ Eat Well, Eat Clean
Fall Pumpkin Chili @ Its a Savoury Life