Imagine a dessert so creamy, so luxurious, and surprisingly healthy that it feels like you're breaking all the diet rules - but you're not! These Paleo Pumpkin Mousse Shortcakes are about to revolutionize your dessert game, proving that clean eating can be absolutely delicious. With a velvety pumpkin mousse atop a perfectly crumbly almond flour shortcake, this recipe is not just a treat, it's a culinary adventure that will make your taste buds dance and your body thank you.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup coconut cream
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup almond flour
- 1/4 cup coconut flour
Instructions
- Prepare the pumpkin mousse by chilling a mixing bowl in the refrigerator for 15 minutes before starting.
- In the chilled bowl, combine coconut cream, pumpkin puree, maple syrup, vanilla extract, and pumpkin spice. Whip with an electric mixer until smooth and fluffy, about 3-4 minutes.
- Cover the mousse and refrigerate for at least 30 minutes to allow flavors to meld and texture to set.
- For the shortcakes, mix almond flour and coconut flour in a medium bowl until well combined.
- Add maple syrup and mix until the dough comes together, forming a slightly crumbly but moldable texture.
- Divide the dough into 4 equal portions and gently shape each into a small round shortcake about 2 inches in diameter.
- Place shortcakes on a parchment-lined baking sheet and chill in the refrigerator for 10 minutes to firm up.
- Remove mousse and shortcakes from refrigerator. Carefully top each shortcake with a generous dollop of the chilled pumpkin mousse.
- Optionally, garnish with a sprinkle of additional pumpkin spice or crushed nuts for extra texture.
- Serve immediately or store in the refrigerator for up to 2 days.
Tips
- Chill, Chill, Chill: The secret to a perfect mousse is temperature. Make sure your mixing bowl and coconut cream are well-chilled before whipping.
- Texture is Key: When mixing the shortcake dough, aim for a slightly crumbly but moldable texture. Don't overmix, or your shortcakes might become dense.
- Patience Pays Off: Allow the mousse to set in the refrigerator for at least 30 minutes. This helps the flavors meld and creates a more luxurious texture.
- Optional Garnish Magic: Elevate your presentation with a sprinkle of crushed nuts or an extra dash of pumpkin spice for a gourmet touch.
- Make Ahead Friendly: These shortcakes can be prepared in advance and stored in the refrigerator for up to 2 days, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 6g
Fat: 28g
Saturated Fat: 22g
Cholesterol: 0mg
