Pumpkin cheesecake mousse with pie crust cookie dough coming your way on a Monday to make the whole week feel sweet and cozy?
Ingredients for the cheesecake mousse:
•1 cup of vegan cream cheese
•1 cup of coconut yogurt or other thick vegan yogurt
•1/2 cup of pumpkin purée
•1 1/2 tsp of vanilla extract
•1 tbsp of lemon juice
•1/4 cup of maple syrup (or other liquid sweeter)
•1/3 cup of coconut sugar (or dark cane sugar)
•1/4 tsp of salt
•1 1/2 tsp of pumpkin spice
•1/3 cup of coconut/almond/hazelnut/cashew milk
•1/1 cup of melted cacao butter or coconut oil
Ingredients for the pie crust cookie dough:
•1 cup of oat flour
•2 tbsp of coconut or cane sugar
•1/2 tsp of cinnamon
•1/4 cup of coconut oil (at room temperature, partially solid, not liquified)
•2 tbsp of maple syrup
•1 to 3 tbsp of plant milk
Either blend all ingredients for the mousse except the melted cacao butter in a blender or use a hand mixer to whip them up into nice and smooth. Then gently drizzle in the cacao butter until well incorporated. Transfer to your serving bowls/jars/glasses and place in the freezer for 30 minutes.
For the crust, mix all the dry ingredients in a bowl stirring to combine. Dollop in the coconut oil and mix with your hands or a wooden spoon. Pour in the syrup ad water and mix again until the dough sticks together.
You can either shape into a square about 1 inch thick, wrap into baking paper, place it in the fridge and when ready to serve cut out into small cubes to place on top of the mousse or roll a tsp/tbsp of dough at a time into mini truffles to decorate the top. Whatever you prefer.
Grab a spoon, take a moment to pause and enjoy every bite?
You can store the mousse in the fridge in an airtight container up to 5-6 days or store in the freezer and then defrost it. Same with the crust.
Happy Monday!? #sweetnutrition