November is sugar-free month for Kaia Girls. If you want to stick with it through the holidays then I have the dessert for you. This pumpkin mousse is super creamy and full of the flavors of a traditional pumpkin pie.
1 can of organic pumpkin puree
1 can full-fat coconut milk refrigerated overnight
1 tsp of vanilla extract
4-6 Medjool dates (soaked in warm water for at least 30 minutes and pitted) (or you could use some English Toffee flavored stevia Sweet Drops- start with 5 drops and then adjust, or Monk fruit sweetener- start with 1/8 of a cup, add more if needed)
pumpkin pie spice to taste.
Scrape out the hardened coconut milk out of the can into a blender- use the more liquidy milk for smoothies later. Add the rest of the ingredients and blend until smooth.
Top with Coconut Whipped Cream (which is readily available in most stores, or make your own). You could also make a crumble of dates, oatmeal, walnuts with a pinch of cinnamon and serve it parfait style.
Refrigerate it for an hour to firm up.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page.