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| DESCRIPTION | SERVINGS: | servings |
Makes 2.5 cups
INGREDIENTS
- Pumpkin Pie Mousse
- 1 cup pumpkin puree
- 1/4 cup coconut cream
- 4 Dates pitted
- 1/10 teaspoon liquid stevia 5-6 drops
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 cup Cooked garbanzo beans Canned is fine
- Optional Whipped Topping
- 1 can coconut cream
- 2 teaspoons monk fruit powder (or your choice of sweetener)
- 1/2 teaspoon vanilla
INSTRUCTIONS
Pumpkin Mousse
- Start by placing 4 dates in a microwave safe bowl and covering with 1/4 cup water (just covering the dates). Microwave on high for one minute and drain water from bowl, leaving soaked and softened dates.
- Add heated dates and remaining pumpkin mousse ingredients into a blender or food processor and pulse until well whipped and smooth! Add additional coconut cream if necessary. Place into a piping bag or spoon into dishes and add a dash of cinnamon to the top.
Coconut Whipped Cream Topping
- For coconut whipped cream, START THE DAY BEFORE!!
- Chill coconut cream in the fridge overnight. Do not shake or tip the can (you want the cream separate from the liquid)
- Place a large mixing bowl and whisk into your freezer for 15 minutes before starting your cream.
- Remove can from fridge and open the can (remember, without tipping).
- Spoon out the top of the cream in the mixing bowl, leaving the liquid in the can.
- Whip hardened cream with vanilla and monk fruit powder (or your choice of sweeter). Taste to make sure it's just right.
- Serve over pumpkin mousse right away or keep in the fridge.
- ** Sometimes the fat content in the coconut milk cans is incorrect. If yours didn't harden up like it should have, you might try using a little bit of arrowroot powder or tapioca flour to thicken it up.
- *** This recipe is also tasty without the coconut cream. This is just an option if you're really missing whipped cream. But believe me, the pumpkin mousse is delish without it!
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