Mexican Chocolate Pumpkin Mousse
This is probably of our favorite desserts, as the taste is so amazing that the health benefits feel like a side effect. This mousse has a deep, rich dark chocolate flavor and a creamy, decadent texture. The cinnamon, cayenne, and nutmeg add a wonderful spice that elevates and complements the chocolate. As an inspiration from our recent travels through Oaxaca, Mexico, we wanted to incorporate the Mexican hot chocolate flavors, with a twist! This mousse is made of only good things, with an avocado and pumpkin base (yum, yum), magnesium and antioxidant-rich raw cacao, and a touch of agave nectar for sweetness and metabolism boosting cayenne pepper!
1 (15 ounce) can Pumpkin Puree
1 ripe avocado
2 -3 tablespoons almond milk
1⁄4 cup Ceremonial cacao powder
4 ounces agave nectar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 pinch salt
teaspoon chili powder
⅛ teaspoon cayenne
1⁄2 cup nuts (we like toasted almonds)
First combine all ingredients EXCEPT NUTS in blender/food processor. Then blend until completely smooth. Spoon into cups (or pie shells) and chill for 1 hour. Garnish with a sprinkle of cinnamon and nuts.