Rating5/5 (from 1 ratings)5
2c pumpkin, pureed
1 1/2c cashews, soaked
6 tbsp coconut oil
1/4c agave nectar
1/4c - 1/3c dates
1/2 tsp cinnamon tsp nutmeg
pinch, sea salt
soak cashews overnight and rinse well
Put in blender with other ingredients and blend until smooth. You may also wish to put everything but the pumpkin puree into blender, blend and then fold in the puree.
1. In food processor, blend pecans with cinnamon and sea salt until crumbly.
2. Add dates, starting at 1/4c and blend. Add dates as needed until doughy consistency is reached (i.e. the mixture sticks together).
3. press into pan, add the mousse
4. chill in fridge 1-2 hours
When I originally made this recipe, there was much more mousse to crust in the ratio. But the pic I have here was made with leftovers since I couldn't get my hands on the original photos!
Cupcakes revenge's ThoughtsBy cupcakes revenge
A delicious and light pumpkin mousse atop a spiced pecan base.
For more delicious raw recipes, visit veganlicious @ http://kellysfacesmells.blogspot.com/
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I was wondering if anyone here makes sauerkraut?Romey - 1 hour 5 min ago
Water from older coconutsRomey - 1 hour 8 min ago
Do chia seeds need soaking?musiclvr56 - 12 hours 1 min ago
i am a devoted Christian but i go into trance. is it wrong to meditate?Harmony1 - 19 hours 5 min ago
a little fun... Joel - I will eat rawHarmony1 - 19 hours 13 min ago