Mexican Chocolate Pumpkin Mousse

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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!

Ingredients

  • 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)

Instructions

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.

Serves 4

Nola Ganemmexican mousse, mexican chocolate, pumpkin, avocado, vegan delites, vegan dessert, One World Cacao, ceremonial cacaoComment