Carob Pumpkin Mousse Bars

These Carob Pumpkin Mousse Bars are one of the best recipes I have ever created. But… only because I LOVE carob and pumpkin and together they are a match made in heaven!

I was so lucky to receive some carob products in the mail from the Australian Carob Company. I have been a fan of carob for a long time and their carob is by far the best I’ve ever tasted. Their carob is a sweet variety that grows in Australia and produce a wide variety of products including a true raw carob powder.

They also have a carob syrup which is a great alternative for a liquid sweetener, aussie shark bars, taste just like a chocolate but free of caffeine and carob chips! Not only does carob taste like chocolate it’s a nutrient powerhouse!

Health Benefits of Carob Powder:

  • Contains polyphenols which help with blood cholesterol levels
  • Natural antioxidant protecting your body from free radicals
  • Good source of calcium and selenium
  • Improves digestion
  • Carob tannins have Gallic acid. Gallic acid is an analgesic, anti allergic and antibacterial. It is also an antiviral and antiseptic

Let’s talk about the components in this recipe which is 100% nut-free, dairy-free and gluten-free. The candied pumpkin seed crust has a touch of orange, pumpkin mousse layer a touch of spice and the carob tahini fudge top can also be enjoyed by itself.

This recipe is really fun to make and will impress your guests when you bring this for thanksgiving dinner!

Carob Pumpkin Mousse Bars

Raw, Vegan, Gluten-Free and nut-free, Pumpkin Carob Mousse Bars with a Candied pumpkin seed crust, pumpkin carob mousse and tahini carob fudge.
Course Dessert
Servings 12 slices


  • 8 x 8 square pan


Candied Pumpkin Seed Crust

Pumpkin Carob Filling

  • 1 1/2 cups raw pumpkin, peeled and chopped
  • 1/2 cup coconut milk
  • 1/4 cup carob powder, roasted or raw
  • 1/4 cup coconut sugar
  • 1/4 cup coconut nectar, or maple syrup or agave
  • 1 tbsp sunflower lecithin
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp himalayan salt
  • 1/4 tsp cayenne pepper, optional
  • 50 g cacao butter, melted (1/4 cup melted)

Carob Tahini Fudge


Candied Pumpkin Seeds

  • Process dry ingredients in a food processor until mixture forms a flour.  
  • Add remaining ingredients and process until combined.
  • Press batter firmly into a lined 8" square pan pressing firmly and smooth out with a back of a spoon.
  • Set in fridge while making fillings.

Pumpkin Carob Filling

  • Blend all ingredients except cacao butter until smooth.
  • Add cacao butter and blend again until combined.
  • Pour on top of crust and pat on counter to remove air bubbles and even mixture.
  • Set in freezer for minimum 2 to 3 hours before adding next layer.

Carob Tahini Fudge

  • Blend all ingredients until smooth.
  • Pour onto pumpkin carob layer and smooth out with a back of a small spoon.
  • Set in freezer overnight or minimum 6 hours.
  • Remove from freezer and let thaw for 10 minutes. Slice into squares.
  • IMPORTANT: slice bars when recipe is still slightly frozen as the middle pumpkin mousse layer will be too soft.


Storage: Sealed container in fridge for one week or freezer for 3 months. 
Keyword carob, gluten-free, plant-based, pumpkin, RAWCHOCOLATE, rawvegan, vegan

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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