Spiced Pumpkin Mousse

• 12 pitted medjool dates
• 1 cup pecans
• ½ cup gluten free rolled oats
• 1 tsp vanilla extract
• Pinch of sea salt
  

• 1 cup pumpkin puree
• 1 can full fat coconut cream
• ½ cup maple syrup
• ¼ cup raw soaked cashews
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
  

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Top with pumpkin seeds and pecans!

1. Start by combining your pitted medjool dates, pecans, rolled oats, vanilla extract and sea salt in a high speed blender or food processor. Blend until it is broken down into bits, don’t over blend, the consistency should be crumbly.
2. Reserve ⅓ of this crumble off to the side. Divide the other ⅔ evenly amongst 4 glass jars or bowls. Place in your refrigerator while you prepare the mousse.
3. Using the same blender or food processor add your pumpkin puree, coconut cream, maple syrup, raw soaked cashews, pumpkin pie spice and vanilla extract. Process until smooth and creamy.
4. Divide your mousse evenly on top of the pecan date crumble. Sprinkle the rest of the pecan date crumble on top of the pumpkin pie mousse and place in your refrigerator to set for at least 1-2 hours.
5. Remove from the refrigerator, top with pumpkin seeds, extra pecans and serve!