2 cups cashews soaked and overnight in water in the fridge
1 can pumpkin puree 445 milliliter can
1 can full fat coconut milk refrigerated overnight, 13.5 oz can
1/2 cup maple syrup
1 tablespoon vanilla
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
2 tablespoons coconut oil melted
Ginger snap cookies, crushed
Coconut or regular whipping cream, optional
To a powerful food processor, puree the cashews until they reach a grainy paste like consistency.
Carefully remove the cream from the top of the coconut milk can (discarding the water) and puree that into the cashews along with the pumpkin, maple, vanilla, pumpkin pie spice, salt and coconut oil. Puree until very smooth and creamy. Refrigerate until ready to use.
Add the mousse to a martini glass or wide short drinking glass and crushed ginger snaps, pecans and coconut whipped cream, if desired.
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