Dairy Free Pumpkin Pie Mousse Cups with Pecan Crust
can full fat coconut milk
1/4 - 1/3
pure maple syrup
heaping tsp cinnamon
pumpkin pie spice
Dash of sea salt
you can lightly toast them for even more flavor
dash of sea salt
In a food processor, add pecans and pulse until chopped roughly.
Add in all other ingredients for crust and process until fully combined and a dough starts to form.
Press the dough firmly into small dessert cups or bowls about 1/2 - 3/4 inch thick.
In a medium mixing bowl, separate the hardened part of the coconut milk and the liquid part. Save the liquid for smoothies if desired.
With a hand mixer, whip the coconut milk until thickened and whipped cream like (approx. 2-3 minutes).
Add in all other ingredients and whip for another minute.
Pour the mixture over the crust to fill the cups as desired. You can probably get 4 servings out of this, but it will all depend on the size cups you use.
Chill for at least one hour to set.
Garnish with a pecan or chopped pecans and whipped cream if desired.
If the crust seams dry, add another date or a drop or two of water.
Try not to over process the crust, it will become pasty.