by Miriam Hahn
Even though almost everyone in America includes pumpkin pie on their Thanksgiving menu, offering a non-traditional option can add just the right element of variety we need this year. Eating a plant-based diet has really forced me to go outside the lines in everyday eating and eliminate the rules. Holidays are no exception!
This minty chocolate mousse is the perfect addition to serve along side your pumpkin pie and the fresh berries on top will add a fun pop of color!
And for those of you that have not yet made a plant-based pumpkin pie, I am including my favorite recipe that uses dates as a sweetener instead of processed sugar.
Find other fun plant-based recipes here
Chocolate Minty Mousse:
- 1 can coconut cream
- 4 oz bittersweet chocolate squares
- 2 tsp tapioca flour/ starch
- 2 tsp agave nectar
- 1/2 tsp peppermint extract
- Pinch of pink or celtic salt
- Melt the chocolate in a small glass bowl set over boiling water.
- Whisk the coconut cream with the tapioca starch in a small saucepan over medium heat for a few minutes. Lower to simmer while it thickens (about 5 minutes)
- Once thickened, turn off heat and stir in the honey, melted chocolate, salt and peppermint. Blend well.
- Distribute into small ramekins or 4 oz. mason jars. Refrigerate about 2 hours until it sets. Then top with fruit!
- 1 pre-made frozen vegan pie crust
- 1 can pumpkin puree
- ¾ cup each: cashews, pitted dates
- 1 Tbsp arrowroot powder
- 1/3 cup non-dairy milk
- 1 ½ tsp cinnamon
- ¼ tsp each: nutmeg, allspice
- ½ tsp vanilla
- 1/8 tsp cloves
- Preheat oven to 350F
- Add all of the ingredients to a food processor and puree for 2-3 minutes.
- Pour this into pie crust and bake for 25 minutes. Remove from oven, cover with foil and bake for 20 more minutes.
- Let cool for one hour, then transfer to the refrigerator. Serve with coconut whipped cream!
Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.