Tuesday, November 1, 2011

No bake pumpkin butter mousse

We were surprised with a crazy Noreaster snow storm that hit our state hard.  So when our friends lost their power for four days we had an impromptu family sleep over at my house, so we made the best of it and played with food, since her family is on the low oxalate diet too.  =)

This recipe was a total accident!  This is the kind of accident I would love to have more often!!  It turned out DIVINE.  This is reminiscent of a peanut butter pie and, if you have a good crust recipe (especially chocolate, although that is not low oxalate), it would make a great team.  We just filled custard bowls and topped with this easy whipped topping.  VERY rich and satisfying.  This would be a nice addition to Thanksgiving dinner.  Oh, and it's HEALTHY!

-1/4 C sunbutter
-1 C pumpkin puree
-1 banana
-1/2 C coconut nectar or honey
-1 Tbsp coconut flour (this is only necessary, if you don't have the gelatin mentioned below)
-1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1 tsp vanilla extract

Note - If you would like a pumpkin pie consistency like the picture below, put two tablespoons of unflavored gelatin into a little sub milk, 1/4-1/2 a cup should be enough (we use camel milk) to soften for a few minutes before adding it to the above mixture.  You can literally flip this out of a mold onto a plate upside down to make a flan-like custard dessert!

Put all of the above ingredients into a blender and blend until smooth, then pour into custard cups and refrigerate.  I made a crust with ground flax seed, coconut flour, ghee, coconut oil and a bit of sweetener and it made an awesome pie!!

The coconut cream topping is SO easy and SO tasty.

-1 container of refrigerated (or put into the freezer for about 20 minutes) coconut cream
-1/4 C powdered coconut sugar or xylitol which keeps it white like the picture ("powder" it by grinding in a clean coffee grinder until it is a powder)
-1 tsp vanilla

Combine the above ingredients in a bowl and whip for a few minutes until light and fluffy.  I would recommend waiting until you are ready to serve the mouse, before making the whipped topping for best results.


Julie Matthews said...

This is a super delicious recipe!!! Egg-free, dairy-free and wonderful! Thanks Jessica. Your recipes are so creative and delicious!

Jessica said...

Thank you Julie, I am glad I had the opportunity to make it for your presentation! =)