This Vegan recipe for butternut mousse Parfait is a perfect winter dessert with warming sweet flavors and a perfect combination of creamy and crunchy.
For the Mousse:
1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
Extra-virgin olive oil, for drizzling
½ cup coconut cream
¼ cup maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon sea salt
2 to 6 tablespoons Oat Milk, if necessary, to blend
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
3. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
4. Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.
For the Coconut Whip:
Solids from 1 can full-fat coconut milk, refrigerated overnight, ⅓ cup powdered sugar
½ Tsp vanilla extract
Blend together until desired consistency Reached.
Divide 1 Cup pecans into 4 dessert glasses or ramekins.
Divide the mousse between the glasses assembling it on top of the pecans.
Add a single layer of dates on top of the mousse evenly.
Top with a dollop of coconut whip each.
Sprinkle with cacao nibs, coconut flakes and maple syrup (if desired).