“Vegan Pumpkin Spice Mousse Tartlets with Caramelized Cashew Crust”

Allergens

Nuts, Soy (in optional caramel sauce)

Ingredients

• 1 cup raw cashews, soaked
• 1/2 cup pitted dates
• 2 tbsp coconut oil, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 can pumpkin puree
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Begin by soaking the cashews for at least 2 hours, or overnight for best results. Drain and rinse them thoroughly.
2. In a food processor, combine the cashews, dates, coconut oil, cinnamon, nutmeg, ginger, and cloves. Process until the mixture forms a sticky dough.
3. Press the cashew date mixture into the bottom and slightly up the sides of two tartlet pans or small pie dishes. Smooth the surface with the back of a spoon. Set aside to firm up in the refrigerator while preparing the mousse.
4. In a high speed blender, combine the pumpkin puree, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
5. Spoon or pipe the pumpkin spice mousse mixture over the chilled cashew crusts, smoothing the top with a spatula or back of a spoon.
6. Return the tartlets to the refrigerator and chill for at least 4 hours or until firm.
7. Serve cold, garnished with additional cinnamon, fresh berries, or a drizzle of caramel sauce if desired.

Chef’s Insight

The secret to this recipe is blending the cashews until they form a smooth, creamy mixture, similar to traditional buttercream.

Notes

Serve chilled for the best mouthfeel and texture.