Boozy Little Flourless Cake (Gluten-free)

Adapted from Oh She Glows.

Prep time: 15 minutes
Chill time: 2 hours

For the no-bake maple pecan crust:

1 c coarsely chopped pecans
2 tbsp cocoa powder
2 tbsp pure organic maple syrup
1/2 tsp vanilla extract
1/4 tsp salt

Combine all ingredients in a small bowl, adding the pecans last, a little at a time. Spread mixture into a well-greased cake pan — I used a small 6” round, but a 7” to 10” pan works too. Press mixture evenly into bottom of pan, then transfer to freezer for 10 to 15 minutes while you make the mousse.

For the mousse:

1 1/2 c dark chocolate chips
1/4 c cocoa powder
1/2 cup sugar
1 15 oz. can pumpkin puree
1 tsp orange extract (or 1/2 tbsp fresh orange zest)
1/2 tsp vanilla extract
3 tbsp Grand Marnier liqueur
1/4 c almond or coconut milk
1/4 tsp salt

In a small saucepan, melt the chocolate chips over very low heat, stirring constantly until smooth. Set aside to cool slightly.

In a large bowl, combine cocoa powder, sugar, salt, pumpkin puree, extracts, liqueur, and almond milk with a hand mixer. Add melted chocolate and mix well. When all ingredients are fully incorporated, take the prepared pan out of the freezer and spread mixture evenly on top of crust. Return to freezer and chill at least 2 hours to set.

Keep chilled until ready to serve. Allow to sit at room temperature 5 to 10 minutes before serving chilled. Can be stored in a sealed container in the freezer.