Last-Minute Pumpkin Mousse

• Vegan
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Condiments

  • 1/2 cup Light or vegan cream cheese
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 4 Of your favorite chocolate candy bars
  • 1/2 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on brewinghappiness.com

Description

Ingredients

• 1 cup raw cashews
• ½ cup pumpkin puree
• ½ cup maple syrup
• ½ cup light or vegan cream cheese
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• 4 of your favorite chocolate candy bars (I used Amys Crunchy candy bars)

Directions

• Add cashews to a small pot filled with water enough to cover cashews. Heat over high heat until boiling. Boil for 5 minutes. Drain and rinse the cashews.
• Add cashews, pumpkin puree, maple syrup, cream cheese, vanilla extract, cinnamon, and pumpkin pie spice to a blender. Blend on high until smooth and creamy.
• Crumble candy bars into 4-6 small bowls. Divide pumpkin mousse between each bowl.
• Refrigerate until ready to serve.
• EAT UP!