December 31, 2013

Cardamom Flavored Pumpkin Chocolate Moussé

Want to end the year with one of the best, and this time it is the best dessert I have made so far with cacao. It is simple, easy to make and tastes delicious. This dessert uses only pure and simple ingredients, and hence will be a great guilt free dessert for your new year's eve. It is always good to use minimal ingredients as they bring out the intense flavors best, and this is one where you will find the intense taste of cacao, pumpkin and cardamom play with your tastebuds and leave a lingering feeling for more. So go ahead and try it out...

With that I close out my year, and wish you all a Peaceful, Happy and Healthy 2014 !!!  See you back in the coming year.


  • Sugar Pumpkin - 1/4 of a small pumpkin 
  • Raw cacao paste - 1/3 cup shavings 
  • Raw cacao powder - 1/4 cup
  • Raw honey - 1/4 - 1/3 rd cup (adjust according to sweetness levels, we prefer less sweetness with cacao to get the intense cacao taste) 
  • Coconut oil - 1/4 cup
  • Cardamom powder - from 8-10 cardamoms (you need to adjust this according to preference) 
  • Himalayan salt -  a pinch

  • Peel the skin and remove the core from pumpkin and cut into cubes. You should have approximately 11/2 cups of cubes.
  • Spread the pumpkin cubes on a baking tray and bake at 400 degrees for 10 minutes. 
  • Transfer to a high speed blender jar along with all other ingredients. Purée till nice and creamy.
  • Pour into single serving dishes (I used mini dessert cups) and keep in freezer for about 3-4 hours to set. 
  • Keep refrigerated and 30 minutes before you serve, take out and keep at room temperature. 
  • Like all desserts, I recommend making mini servings. This makes about 8 servings in mini dessert cups. 
  • Garnish with a topping of your choice, my choices were coconut flakes and pomegranate. 




Sharing this on: Healthy Vegan Friday


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