Posted by Melissa Kinghttps://mywholefoodlife.com/2015/10/01/chocolate-pumpkin-mousse/
© 2015 My Whole Food Life. All rights reserved.
Chocolate Pumpkin Mousse
- 1 can coconut milk (refrigerated overnight)
- 1/2 cup pumpkin puree
- 2 T cacao powder
- 2 T maple syrup
- 1 tsp cinnamon (optional)
- Open your refrigerated can of coconut milk and scoop the solid, fatty part into your mixing bowl . You can save the leftover water for smoothies. Add the remaining ingredients to the mixing bowl. Using the whipping attachment on your mixer , whip into a mousse.
- Spoon the mousse into small bowls and serve immediately. Any leftovers can be refrigerated for up to 2 weeks.