Pumpkin & chocolate mousse

I hope you’re ready for the most delicious vegan dessert ever? If you’re a chocolate lover then look no further - this mousse has an intense chocolate taste combined with nutty flavor from tahini and a hint of cinnamon, - basically the perfect autumnal dessert. Naturally sweetened with dates, this is definitely in the category of healthier desserts, just like I prefer it. Feel free to skip the cinnamon, if you’re more into the chocolate flavor.

Ingredients, serves 4

1 hokkaido pumpkin

3 tbsp unsalted tahini

130 g soft dates, pitted

2 tbsp raw cocoa

0,5 tsp fine salt

1 tsp ground cinnamon

2 tbsp coconut oil, melted

100 g dark chocolate 70%, melted

Optional: Extra cocoa as drizzle

Directions

Halve the pumpkin and place it with cut-side down on a baking tray covered with parchment paper. Bake in the oven at 200 degrees Celsius for approx. 40 minutes till flesh is tender. Leave to cool down.

Using a spoon, scrape out the seeds. In the same way, scrape out the pumpkin flesh and transfer 200 g to your mini chopper (save the rest in the fridge). Add all the other ingedients and pulse until mixture is smooth.

Pour the mixture into 4 small bowls. Use a knife to smooth out the surface. Drizzle with cocoa. Transfer bowls to the fridge and leave to cool completely for at least an hour. Can be enjoyed straight from the fridge, but is most flavorful and velvety if you take it out of the fridge half an hour before serving.