Mexican Chocolate Pumpkin Mousse
This is definitely the kind of dessert that makes people ask, "Is it really vegan?". The combo of pumpkin and chocolate is very flavorful and interesting. I've used this before to make little tarts, but it's really good on its own.
INGREDIENTS
Nutrition- 1(15 ounce) can pumpkin puree
- 12ounces silken tofu
- 2 -3tablespoons soymilk
- 1⁄4cup cocoa powder
- 4ounces agave nectar
- 1tablespoon cinnamon
- 1teaspoon nutmeg
- 1pinch salt
- 1⁄2cup nuts (I like toasted almonds)
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DIRECTIONS
- Combine all ingredients EXCEPT NUTS in blender/food processor.
- Blend until completely smooth.
- Spoon into cups (or pie shells) and chill for 1 hour.
- Garnish with a sprinkle of cinnamon and nuts.
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