Vegan Pumpkin & Coconut Mousse
Better nutrition better be delicious and better be from plants more often. So, as you celebrate the season why not try new versions of old favorites that pack in the great taste and nutrients of plants like pumpkin, spices, and coconut. You can swop the agave for maple syrup for a seasonal nod too. It only takes making #BetterNotPerfect choices more often and you will be enjoying your better health results now and in the New Year. Fun fact: coconut provides potassium. Potassium is essential for better hydration which can help reduce thirst and sugar cravings. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 cup organic canned pumpkin
- ½ cup plus 2 teaspoons *coconut cream divided
- 2 tablespoons plus 1 teaspoon agave syrup divided
- 1 teaspoon plus a pinch of ground cinnamon divided
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon unsweetened coconut flakes toasted
- #TKHack: Can’t find coconut cream? Use the cream that rises to the top of a can of coconut milk.
Instructions
Directions
- Make The Mousse: In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt.
- Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.
- Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.
- To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.
Notes
Courtesy of Terras Kitchen