Healthy raw vegan pumpkin mallomar dessert recipe.
For the cookie base:
1/2 cup whole pumpkin seeds, soaked and sprouted
1/2 cup coconut flakes
4 tablespoons mesquite
2 tablespoons maple syrup
1 tablepsoons coconut oil
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract
For pumpkin mousse:
one recipe of our pumpkin mousse with additional 1 tablespoon coconut oil
Cover mallomars with chocolate sauce:
6 tablespoons raw cacao powder
5 tablespoons coconut oil, liquid
few drops of stevia
Directions how to make the mallomar:
First place all the ingredients for the cookies into a food processor or blender and mix till well combined. Roll out and cut into circles. Batter may be a little delicate to work with.
After cutting the cookies into circles we dehydrated them for 24 hours at 110 degrees. *if you do not have a dehydrator just place the cookies in a 300 degree oven for about 20-25 minutes; or you can prop the oven door open and set oven at lowest setting to keep it more on the raw side. Bake or dehydrate till you reach your desired cookie texture of crispness.
Once the cookies are done the fun part really begins of actually building your mallomar.
Make the pumpkin mousse. Scoop as much mousse as you want onto each cookie.
Set in refrigerator for about 10-15 minutes.
Make the chocolate sauce by stirring everything in a bowl or glass measuring cup.
Remove cookies from fridge and begin to drizzle with chocolate sauce.