Mexican Chocolate Pumpkin Mousse
photo by Outta Here
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 425.24 g can pumpkin puree
- 340.19 g silken tofu
- 29.58-44.37 ml soymilk
- 59.14 ml cocoa powder
- 113.39 g agave nectar
- 14.79 ml cinnamon
- 4.92 ml nutmeg
- 0.25 ml salt
- 118.29 ml nuts (I like toasted almonds)
directions
- Combine all ingredients EXCEPT NUTS in blender/food processor.
- Blend until completely smooth.
- Spoon into cups (or pie shells) and chill for 1 hour.
- Garnish with a sprinkle of cinnamon and nuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This has possibilities, but sorry, it didn't quite work for us. We really couldn't taste the pumpkin, only the chocolate, and it had a gritty texture from the nutmeg and cocoa powder. I think I would cut the cocoa powder in half and mix it with the soy milk to "dissolve" it. The agave nectar gave it a nice sweetness, though, while keeping the glycemic level low. Made for Fall 2008 PAC.
RECIPE SUBMITTED BY
i am a freelance sex and fashion writer who likes to tear it up in the kitchen. i have a gorgeous 5-year-old daughter and a wicked shoe collection. i like tasty and healthy vegan eats.