It’s fun when you get to work with a doctor on a recipe…especially when said doctor is as cool as Lisa Davis. We were looking for a healthier holiday dessert and from the looks of the two empty jars after we finished shooting this image, I think we nailed it!
Vegan Pumpkin & Coconut Mousse
What you need:
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
*Can’t find coconut cream? Use the cream that rises to the top of a can of coconut milk.
What to do:
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.
Calories – 263
Vegan + Gluten-Free
Allergens – Contains Tree Nuts (Coconut)
Excellent Source of – Fiber and Vitamin A
Good Source of – Iron
**Glycemic Load of 2 Tbsp. of Agave: 9.6
For more nutritional information and health benefits (yep you read that right) from this dessert go to Terra’s Kitchen!