Wednesday, January 23, 2013

RAW Choco Cups with Pumpkin Mousse

I really enjoy dessert, but what I enjoy even more is creating delicious, satisfying desserts made with natural ingredients that are health(ier). You see, my fiancĂ© and I eat a pretty clean diet. Sure we enjoy our special indulgences from time to time but overall we eat whole-foods that are nutrient dense and mostly plants. Many people would say that our refrigerator and pantry look pretty boring…that’s definitely not the case J You typically won’t find candy, cookies, cereal, chips, etc., but once in a while I want something sweet and pleasing. I recently made these delicious little chocolate cups filled with creamy pumpkin mousse filling. They are light, lovely, RAW and absolutely yummy!

There are a few staples (pantry must-have’s) when it comes to raw vegan desserts: nuts, dates and cacao powder. You can almost always whip up something incredible with just these few ingredients. This recipe does contain one or two more ingredients, but otherwise, that’s it!

1 cup of raw unsalted walnuts
1 cup of raw unsalted cashews, soaked
1/2 cup of organic pumpkin (canned or fresh)
1/4 cup of unsweetened almond milk
1/4 cup of pure maple syrup
4-5 large Medjool dates, pitted and soaked
1 tablespoon of pumpkin pie spice (cinnamon, nutmeg, ginger, allspice or cloves)
1 heaping tablespoon of raw cacao powder
1/2 teaspoon of extra virgin coconut oil

Soak the cashews and dates in warm water, separately, for at least one hour. This allows for the dates to be processed easier and the cashews to achieve a creamier consistency.

Remove the dates from the water and add them to a food processor along with the walnuts, cacao powder and coconut oil. Pulse the ingredients until you have sticky dough. Create small little cups out of the dough using your hands. Place the chocolate cups on a parchment paper lined baking sheet and refrigerate while you’re making the pumpkin mousse.

Next, add the cashews, pumpkin, almond milk, maple syrup and pumpkin pie spice to a food processor or blender. Blend or process until you have a thick, creamy, mousse-like consistency.

Remove the cups from the refrigerator and fill each cup with a few spoonfuls of the pumpkin mousse. Sprinkle with cinnamon and place in the refrigerator for 30 minutes before serving. This allows the desserts to set. Enjoy!

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