Ingredientes para Mexican Chocolate Pumpkin Mousse
- Pumpkin Puree
- Silken Tofu
- Soymilk
- Cocoa Powder
- Agave Nectar
- 1/2 teaspoon ground cinnamon
- Nutmeg
- Pinch of salt
- Chopped nuts (pecans, walnuts, or almonds) for garnish (optional)
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Como fazer Mexican Chocolate Pumpkin Mousse
- Combine 1 (15 ounce) can pumpkin puree, 1/2 cup unsweetened cocoa powder, 1/2 cup maple syrup, 1/4 cup almond milk (or other plant-based milk), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt in a high-speed blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Spoon the mousse into individual serving glasses or ramekins.
- Chill in the refrigerator for at least 1 hour, or until set.
- Before serving, garnish with a sprinkle of cinnamon and your favorite chopped nuts (e.g., pecans, walnuts, or almonds).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
10g
Carbs
6g
