Pumpkin mousse with Silken Tofu

20min Used products:
Ingredients

Recipe for 4: 300g Silken Tofu from 'De Hobbit', 8 tbsp almond milk, pinch of salt, 1 tbsp cinnamon, 4 medjool dates, 1 large tbsp cashew butter (can also be made with almond butter), 200g cooked (and peeled) pumpkin, 1 tbsp tapioca (thickener) dissolved in a few tablespoons almond milk, optional: 3 tbsp maple syrup

Usage

Mix these ingredients in a blender or food processor: the pumpkin, silken tofu, almond milk, salt, cinnamon, cashew/almond butter and pitted dates until smooth. If too thick, add some more almond milk.

Warm the pumpkin mixture in a saucepan while stirring and add the dissolved tapioca to the warm mixture.

Divide the pumpkin mousse into glasses and put in the fridge (min. 30 min).

Serve with coconut yoghurt and a pinch of cinnamon.

See our assortiment