Paleo Pumpkin Pie Mousse Cups (AIP)
 
 
Created by:
Serves: 4
Ingredients
For the Pumpkin Pie Mousse:
  • 1 15-ounce can of pumpkin
  • 1 14-ounce can of full-fat coconut milk, reserving ¼ cup liquid
  • ¼ cup raw honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • pinch of sea salt
  • 1 tablespoon grass-fed gelatin
For the crumble topping:
  • 1 cup shredded unsweetened coconut
  • ⅓ cup coconut flour
  • 4 tablespoons coconut oil
  • 4 Medjool dates, pitted
  • ¼ teaspoon cinnamon
  • pinch of sea salt
Instructions
  1. Sprinkle gelatin evenly over ¼ cup coconut milk in a wide, shallow bowl. Allow to sit for 5 minutes.
  2. Meanwhile, combine the rest of the coconut milk and mousse ingredients in a saucepan over medium heat and cook for 5 minutes, until bubbling. Whisk in the gelatin and remove from heat.
  3. Pour mousse mixture into 4 ramekins. Once mousse begins to set on top, cover with plastic wrap or foil. Refrigerate for 3-4 hours, or overnight, until completely set.
  4. To make the topping, preheat oven to 350 degrees and line a small baking sheet with parchment.
  5. Blend all ingredients in a food processor until the mixture is crumbly, but holds together.
  6. Spread crumble out on baking sheet and bake for 12-14 minutes, stirring once halfway through.
  7. Let cool completely, then serve over mousse.
Notes
~The topping makes about 2 cups, which is a lot for this recipe alone. So, I recommend using the leftovers to eat like granola or throw on top of baked apples for an easy apple crisp!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pumpkin-pie-mousse-cups/