Description
This delicious, creamy Pumpkin Spice Mousse is as decadent as it is easy to assemble, It is dairy-free, but gets its silky texture rom blended cashews and coconut oil. It is an easy fall weeknight treat and a great add-on to a Thanksgiving feast for friends and family who are vegan or dairy-free.
Ingredients
Scale
- 1 cup raw cashews
- 1/2 cup pecans
- 1 cup of pumpkin puree
- 2 TBSP coconut oil
- 1/2 cup water
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/8 tsp cloves
Instructions
- Measure out all ingredients.
- Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.
- Add pumpkin puree, coconut oil, salt and all spices. Blend on high for about 1 minute until ingredients are completely incorporated and smooth. The mixture will be thick (like frosting) but should have no visible pieces of nuts.
- Using a rubber spatula, scrape all of the mousse into a bowl.
- You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
- Store in the refrigerator for a minimum of 30 minutes but up to 2 days covered in plastic wrap for best results.
- Sprinkle with crushed plain or candied nuts, chocolate chips or cinnamon (optional).
*Note: The more powerful the blender the faster this process will be and the creamier the results.
