Chocolate Pumpkin Mousse (Vegan)

This Chocolate Pumpkin Mousse is so decadent, no one would ever guess it was made healthier.  Since everyone is all about the pumpkin recipes this time of year, I created another one for you. Chocolate and pumpkin make the best combination ever.

All you need is 4 simple ingredients and just a few minutes.  I just love recipes with small ingredient lists.


Chocolate Pumpkin Mousse


This healthy pumpkin mousse is vegan, gluten free and paleo.  There is very little added sugar.

I topped mine with chocolate chips, but you can definitely eat it plain too.  This would also be a great frosting recipe.

Chocolate Pumpkin Mousse


Want to make this recipe? Watch the video below!  For more videos you can subscribe to my You Tube Channel.

Looking for more pumpkin recipes? I’ve got you covered.


Chocolate Pumpkin Mousse

Chocolate Pumpkin Mousse

Prep Time 5 min Serves 4 servings     adjust servings



  1. Open your refrigerated can of coconut milk and scoop the solid, fatty part into your mixing bowl . You can save the leftover water for smoothies. Add the remaining ingredients to the mixing bowl. Using the whipping attachment on your mixer , whip into a mousse.
  2. Spoon the mousse into small bowls and serve immediately. Any leftovers can be refrigerated for up to 2 weeks.


Chocolate Pumpkin Mousse

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22 thoughts to “Chocolate Pumpkin Mousse (Vegan)”

      1. I commented that, although I like her instructional videos, I wish she would give credit. She is feigning innocence saying that she developed this recipe a few weeks ago. Very interesting and unfortunate timing, if she did. Same recipe...she just added a couple additional spices.
        1. Whoa. That's a serious accusation, particularly as there are multiple pumpkin chocolate mousse recipes out there. Here are just two (published well before this blog post): (March 30, 2011) (September 19, 2013)
          1. Unlike the recipes you provided, Niomi's was exactly the same, with just two additional spices, and published only weeks after Melissa's blog. Intellectual property is important for those who base their livelihoods on it...all I did was bring it to Melissa's attention.
          2. I would argue that they aren't exactly the same and honestly, saying that all she did was add a few spices... well, you could say (not that I am, mind you) that Melissa took one of the many recipes available online and removed a few spices. I don't know either woman and don't believe either of them 'stole' this recipe (and intellectual property and recipes... that's impossible to prove, as most recipes are a variation of something that's been done before); the simplest answer to your 'why now?' speculation would probably be that it's Halloween, and everyone seems to be baking with pumpkin and chocolate.
    1. Hi Amy, Unfortunately, low fat coconut milk will not work in this particular recipe. It needs the fat to solidify and make cream.

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