Last week I said I would embrace the remnants of summer.
This week, I’m dropping that shiz like a bad habit.
I’m baking. I’m caking. I’m partying with the pumpkin. I’m grooving with the maple syrup. I’m getting down and funky with the cinnamon. And the apples – let’s not get into what I’ve done with the apples.
My crockpot is on overdrive and there’s several different batches of soup already in my freezer.
Oh, how quickly the wind (a lady’s mind) changes.
Who am I kidding – I’m no lady.
Many moons ago, I made a raw vegan chocolate mousse with my delighful little lovers – the humble little cashew. Since then, I’ve wanted to make at least 5 different iterations on that recipe. So far, I’ve done none. My underachievement greatly pains me.
Until now! I finally done did it, and I actually done did eat it. All of it. It’s a maple cinnamon mousse. It says welcome fall, please don’t be a stranger. Come in, stay awhile. It’s almost raw which means that I feel ingeniously clean all up on the inside. It’s sweet and deep and spicy.
That’s fall, y’all. And that makes my face happy.
Vegan Maple Cinnamon Mousse
1 cup raw cashews, soaked 6 hours
2 tablespoons maple syrup
4 teaspoons coconut oil
2 teaspoons vanilla extract
5 tablespoons water
1 1/2 teaspoons cinnamon
Puree all the ingredients in a food processor approximately 3 minutes, until creamy and fluffy, stopping to scrape the bowl as needed. Chill at least 2 hours before serving (the mousse will thicken upon chilling).
Serves 2-3Pin It