Pecan Sweet Potato Mousse
This High Protein Pecan Sweet Potato Mousse is the ultimate fall treat. It's easy to make, vegan, and filled with protein and autumn vibes! With a creamy texture and warm spices, it’s perfect as a dessert or a nutritious breakfast. This mousse is not only delicious but also packed with healthy ingredients like sweet potatoes, pecan butter, and silken tofu, making it a wholesome addition to any fall menu. So grab your blender, and whip up a batch of this dreamy, healthy dessert!
Equipment
- blender
Ingredients
- 15 oz sweet potato puree or pumpkin puree
- 8 oz silken tofu
- ⅛ tsp salt
- ⅛ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp vanilla
- ¼ cup maple syrup or honey
- 2 tbsp pecan butter
Optional Topping Ingredients
- whipped cream
- granola
Instructions
- Begin by cubing the tofu and removing as much moisture as possible, by pressing down on the tofu with either a paper towel or a clean cloth.
- Next, add the sweet potato puree, tofu, salt, nutmeg, cinnamon, vanilla, maple syrup and pecan butter into a blender or food processor and blend until thick and creamy.
- Spoon the mixture into an airtight container and refrigerate for 30 minutes.
- Once ready to serve, spoon the desired amount of pudding into a glass serving jar or bowl and top with dairy free whipped cream and crunchy granola.
Notes
- SILKEN tofu is a MUST for this recipe to work. You cannot taste it at all but it’s essential for the soft and lusciously thick mousse texture.
- Pecan butter can be subbed for raw almond butter or cashew butter.