Gingerbread Mousse with Whipped Cream
1. In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract until smooth.
2. In medium bowl, with mixer on high speed, whip chickpea liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture. Divide mousse into four (4-ounce) glasses; refrigerate 1 hour.
3. Top mousse with whipped topping; sprinkle with graham crackers.
- 19 g Fat
- 5 g Saturated
- 0 mg Cholesterol
- 112 mg Sodium
- 21 g Carbohydrates
- 3 g Fiber
- 13 g Sugars
- 12 g Added Sugars
- 7 g Protein
Directions
1. In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract until smooth.
2. In medium bowl, with mixer on high speed, whip chickpea liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture. Divide mousse into four (4-ounce) glasses; refrigerate 1 hour.
3. Top mousse with whipped topping; sprinkle with graham crackers.
