Dairy Free Pumpkin Pie Mousse Cups with Pecan Crust

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Medjool dates, pitted
  • 2/3 cup Pumpkin puree

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 1/4 heaping tsp Cinnamon
  • 1 tsp Pumpkin pie spice
  • 2 Dash Sea salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2/3 cup Pecans

Found on bewholebeyou.com

Description

Ingredients

• 1 can full fat coconut milk, chilled overnight
• 2/3 c pumpkin purée
• 1/4 - 1/3 c pure maple syrup
• 1 heaping tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 T coconut oil
• Dash of sea salt
• 2/3 c pecans (you can lightly toast them for even more flavor)
• 1/4 tsp cinnamon
• 3 medjool dates, pitted
• 1/2 tsp vanilla extract
• dash of sea salt

Directions

• In a food processor, add pecans and pulse until chopped roughly. Add in all other ingredients for crust and process until fully combined and a dough starts to form. Press the dough firmly into small dessert cups or bowls about 1/2 - 3/4 inch thick. Chill bowls. In a medium mixing bowl, separate the hardened part of the coconut milk and the liquid part. Save the liquid for smoothies if desired. With a hand mixer, whip the coconut milk until thickened and whipped cream like (approx. 2-3 minutes). Add in all other ingredients and whip for another minute. Pour the mixture over the crust to fill the cups as desired. You can probably get 4 servings out of this, but it will all depend on the size cups you use. Chill for at least one hour to set. Garnish with a pecan or chopped pecans and whipped cream if desired.