Tuesday, November 29, 2016

Raw Pumpkin Chia Mousse w/ Sticky Maple Coco-Crumble


This seasonal superfood sweet treat can be enjoyed as a satisfying breakfast, or decadent dessert.


Raw Pumpkin Chia Mousse with Sticky Maple Coco-Crumble 
by Sarah Farsh November 28th 2016 - Serves 4, or makes 4 breakfast jars

Pudding: 
1/4 cup chia seeds
1 cup almond milk or coconut milk
1/4 cup pureed pumpkin (skinned/seeded/blended sugar pie pumpkin)
4 medjool dates - pitted
1 1/2 tbsp pumpkin pie spice
1/2 vanilla bean

Sticky Crumble:
1/4 cup unsweetened coconut flakes
1/4 cup pecans or oats
1/4 cup maple syrup
2 tbsp raisins or prunes
2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp pink Himalayan sea salt

In a bowl, mix together chia seeds and almond or coconut milk. Let sit for at least 2 hours, or overnight, until chia seeds absorb liquids and turns slightly gelatinous. Poor chia mixture into high power blender, add pumpkin puree, dates, pumpkin pie spice and vanilla bean. Blend together well until all all ingredients turn into a mousse. Poor chia mousse back into bowl and set aside in refrigerator until ready to serve. Meanwhile, place all sticky crumble ingredients into food processors or blender. Pulse and blend mixture using blender plunger so all ingredients are mixed and blended together well. Don’t over blend, you’ll still want some of the coconut flake texture so that the consistency resembles a chunky almond butter or chunky raw cookie dough mixture. Scoop out sticky mixture into storage container until ready to serve with your chia mousse. To build your dessert or breakfast bowls – poor mousse mixture into container, and scoop out 1/2 tsp size bits of sticky crumble to top mousse mixture with. Add as much or as little as you like. If you’re serving for dessert, you can top with coconut whip cream. These are great to make in a mason jar and enjoy as a seasonal breakfast!

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