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Paleo Pumpkin Mousse Shortcakes

Paleo Pumpkin Mousse Shortcakes made with vegan and dairy-free ingredients for a delicious and naturally sweetened pumpkin recipe!

Paleo Pumpkin Mousse Shortcakes made with vegan and dairy-free ingredients for a delicious and naturally sweetened pumpkin recipe!

Scale

Ingredients

Shortbreads:

Pumpkin Mousse:

Additional toppings:

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with liners
  2. In a medium bowl, mix together the nut milk and apple cider vinegar and let it sit for a few minutes
  3. Add in the coconut oil, vanilla extract and mix well
  4. In a large bowl mix together the almond flour, coconut flour, tapioca flour, baking powder and coconut sugar and mix well
  5. Pour in wet ingredients and mix to evenly combine
  6. Fill each muffin tin about 3/4 the way then bake in oven for 20 minutes and remove
  7. While the shortcakes bake, add the pumpkin puree, cocoa butter, milk, coconut flour, maple syrup, pumpkin spice and cinnamon to a food processor and blend until smooth and creamy (about 1-2 minutes)
  8. Slice each shortcake in half and spoon about 2 teaspoon of the pumpkin mousse in the center followed by almond butter and nuts
  9. Top with other half of shortcake and enjoy!

Notes

Store in the fridge for up to 5 days!

rachLmansfield

rachLmansfield