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Raw Pumpkin Mousse with Coconut Cream and Candied Pecans
By Chad Sarno
Yield: 4 servings
- 2 cups pumpkin
- ½ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract or ½ fresh vanilla bean, seeds scraped
- ¼ teaspoon sea salt
- marinated pumpkin – strained from marinade
- 1 ¼ cups raw cashews soaked in water overnight
- 4 dates, pitted
- ¼ cup carrot juice or water
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon fresh ginger, minced or zested on micro plane
- ½ cup maple syrup or ¼ cup maple and ¼ cup agave
- ¼ cup coconut oil (optional, if you are wanting a lower fat option)
- ¼ teaspoon sea salt
- 1 cup raw cashews, soaked in water overnight
- One 12-ounce can of coconut milk
- 1/2 cup water
- 1 tablespoon vanilla extract of 1 vanilla bean, scraped
- 1/4 cup agave
- Sea salt, to taste
Maple Candied Pecans:
- 3 cups raw pecans, soaked for a few hours
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup maple sugar
- 1/4 teaspoon chipotle powder
- 1 teaspoon sea salt
- Olive oil or oil spray
1. To marinate the pumpkin: peel, seed and slice pumpkin in paper thin strips using mandolin. In a small bowl, add the pumpkin, maple, cinnamon, vanilla and sea salt. Toss well, pressing with your hands as you toss. Cover with plastic wrap and place in the fridge for the day or overnight. This allows the starchiness to break down.
2. Prepare Mousse: Once pumpkin has been marinated, place all ingredients, except the coconut oil, in a high-speed blender. If using a food processor, note that finished product may have a bit more texture and may not be at optimal smoothness.
3. Once the mixture is fully blended, slowly pour in the coconut oil.
4. Prepare Vanilla Cream: Blend all ingredients until smooth.
5. Assembling the parfaits: Using a proper parfait glass or water goblet, begin to layer the pumpkin puree and the vanilla cream. Continue with 2 to 3 layers of each depending on the size of your glass.
6. Prepare Candied Pecans: Strain soaked pecans. In a bowl, toss all ingredients well. For a raw version, set dehydrator at 110 degrees F. Spread an even layer of the nut mixture on dehydrator trays, leaving room for air circulation. Dehydrate 7 to 9 hours. For a baked version, preheat oven to 275 degrees F. Spray or brush sheet pan with a thin coat of olive oil and spread nut mixture out evenly. Roast for 15 to 20 minutes, stirring occasionally. Roast 10 more minutes. Top parfaits with candied pecans.
7. Be sure to chill for at least an hour before serving. This will allow the pumpkin to set well.
Photo by Kate Lewis
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