Magical Gingerbread Mousse

• Vegetarian

• Produce

  • 2 tsp Ginger

• Canned Goods

  • 1 14 oz. can Coconut cream

• Condiments

  • 1 1/2 tbsp Blackstrap molasses
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 1/2 tbsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1/2 tsp Vanilla extract
  • 1 Whipped cream, Dairy free

• Snacks

  • 1 Cookie, sugar-free

Found on thehealthytart.com

Description

Ingredients

• 1 14 oz. can coconut cream or 2 14 oz cans full-fat coconut milk (refrigerated)
• ½ cup maple syrup
• 1½ tbsp blackstrap molasses
• ½ tsp vanilla extract
• 1½ tbsp cinnamon
• 2 tsp ginger
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• dairy-free whipped cream (soy, rice or coconut)
• 1 sugar-free cookie (optional)

Directions

• Place the coconut cream or milk overnight into the refrigerator. *
• In a medium-sized bowl, combine coconut cream, maple syrup, blackstrap molasses and vanilla extract and mix with an electric mixer.
• Add cinnamon, ginger, nutmeg and cloves to the mixture and whisk until it turns into a mousse (3-4 minutes). It is okay if its slightly thin, it will firm up in the refrigerator.
• Spoon the gingerbread mousse into two glasses and refrigerate for at least 1 hour.
• Top with a whipped dairy-free cream like rice or soy cream and sprinkle a crumbled sugar-free cookie on top.
• Enjoy straight away.

Nutrition