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
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.