Monthly Archives: November 2015

Easy Vegan & Gluten-Free Pumpkin Mousse

It’s Thanksgiving Weekend in the US! This means, we are busy in the kitchen preparing family meals!

We usually celebrate Thanksgiving as well as New Year’s with Cuban food. In the menu, this year we have:

Tostones rellenos – Stuffed green plantains
Frijoles con arroz – Black beans with rice
Yucca frita – Fried yucca with garlic and lemon
Vegan “Lechon” – Made out of jackfruit and Cuban seasonings.

My kids have requested, in addition to Cuban foods, Thanksgiving stuffing and dessert. I think this will do it:

Fruity Turkey

However, I have the feeling they want a richer dessert so I am making them a delicious vegan & gluten-free pumpkin mouse. This is pretty easy to prepare. It only took me 20 minutes. I hope you enjoy it!

Pumpkin Mousse

Easy Vegan & Gluten-Free Pumpkin Mousse
Serves 8
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Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
Pumpkin Mousse
  1. 1 can organic pumpkin puree
  2. 1 can full-fat coconut milk
  3. 3 tablespoons of maple syrup
  4. 1 tablespoon of pumpkin spice
  5. 1 tablespoon of vanilla extract
Cookie
  1. 1/2 cup of raw pecans
  2. 1/2 cup of raw walnuts
  3. 1/4 cup shredded coconut
  4. 1 tablespoon of ground ginger
  5. 6 medjool dates, pitted and soaked
  6. a pinch of salt
Instructions
  1. Place the can of coconut milk in the refrigerator and leave it until well chilled (preferable overnight). Scoop out the top layer of fat and transfer to a bowl. You won’t be using the liquid for this recipe but you can save it for a smoothie later.
  2. Whip the coconut cream with a stand or hand mixer until peaks form. Add the maple syrup, pumpkin puree, pumpkin spices and vanilla extract. Continue whipping until all ingredients are well combined.
  3. In a food processor, combine the pecans, walnuts, shredded coconut, ginger and salt. Pulse a couple of times. Add the soaked dates and process until the mixture sticks together and starts to form a ball.
  4. In a dessert glass, place 1-2 tablespoons of the date mixture in the bottom, followed by the pumpkin mouse.
  5. Garnish with ginger snaps and chopped salted nuts or shredded coconut and pecans.
  6. Serve immediately; or refrigerate, and garnish with nuts just before serving.
Notes
  1. You can also omit the date mixture all together. The pumpkin mousse is delicious and it can stand on its own! 🙂
Sunshine & Kale http://sunshineandkale.com/
Have a Happy Healthy Thanksgiving, everyone!

Thankful Turkeys