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Pumpkin Spice Mousse (Vegan)

Recipe by Family Tree Foodie

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

  • 1 cup raw cashews
  • 1/2 cup pecans
  • 1 cup of pumpkin puree
  • 1/2 cup of maple syrup or honey
  • 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

  1. Measure out all ingredients. 
  2. Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.
  3. 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.
  4. Using a rubber spatula, scrape all of the mousse into a bowl.
  5. You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
  6. Store in the refrigerator for a minimum of 30 minutes but up to 2 days covered in plastic wrap for best results. 
  7. 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.

Find it online: https://familytreefoodie.com/pumpkin-spice-mousse-vegan/

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