Eggnog Cream Mousse topped with Gingerbread Cookie Dough
If all you want this time of the year is getting cozy, warm, enjoying all the spiced drinks and treats, this fluffy eggnog cream mousse is for you!
Warm flavourful spices in this super easy but super yummy gingerbread cookie dough paired with the creaminess of the mousse..no one would know there are chickpeas in there (why not get your fibre dose in a dessert form, right?) and no one would judge you for jazzing it up with some rum..I mean, it’s the most wonderful time of the year in the end!
Ingredients for the mousse:
-2 cups/400g of cooked chickpeas
-1/2 cup of of coconut milk yogurt
-1/2 cup of melted cacao butter/coconut oil
-1/4 cup of aquafaba
-1/4 cup of plant milk of choice
-3/4 cup of maple syrup (or other liquid sweetener)
-2 tsp of cinnamon
-1 tsp of ground nutmeg
-1 tsp of lemon juice
-2 tsp of vanilla extract
-1/2 tsp of ground turmeric
-1/2 tsp of salt
optional: 1 tbsp of rum/bourbon
Blend all the ingredients together in a blender or food processor until smooth. Pour into serving cups or bowls and set in the fridge for 30 minutes. This will allow the mousse to thicken up.
Ingredients for the gingerbread cookie dough:
-100g of oats or buckwheat flakes
-50g of pecans or almonds
-15g of toffee/caramel plant based protein (optional but it adds such a nice flavour)
-2 tsp of ground ginger
-1 tsp of cinnamon
-1/4 tsp of ground cloves
-1 tsp of vanilla extract
-1/4 tsp of salt
-100g of dried apricots or dates
-50g of pecan/almond butter
-3 tbsp of maple syrup or molasses
(For a nut free version, use more oats instead of the nuts and tahini instead of nut butter but you may need to add an extra tbsp of tahini or of plant milk of choice as the oats tends to make the dough more dry on their own)
Place all the dried ingredients into a food processor and blend until the nuts are broken down to a flour like consistency. Add the apricots/dates, vanilla extract and nut butter and blend until the dough sticks together. You can then just crumble the cookie dough on top, make mini truffles rolling the dough between your hands or turn them into actual cookies of your favourite shape. Roll out the dough between two pieces of baking paper and then use a cookie cutter to cut them out as you like. Set them in the freezer for 10 minutes and there you have them! Add to the top of your mousse and enjoy!
Store the mousse in an airtight container in the fridge for up to a week. Same with the cookie dough but you can also put this in the freezer and take out as needed.
ND Dip CNM mBANT mANP
Alessandra is a BANT registered nutritionist that graduated from the College of Naturopathic Medicine in London and a plant based chef that gained her training from the Natural Gourmet Institute for Health and Culinary Arts in New York.
Born in Italy, she developed her passion for cooking from a young age and matured a strong belief in the connection between food and wellbeing that led her to her professional training.
In New York, she worked as a private chef for people with special dietary needs as well as a vegan pastry chef in leading restaurants. In London, she was pastry manager in prominent raw and vegan restaurants and plant based medicinal chef for private clients.
She’s currently working as a nutritional therapist doing private consultations, training and consulting and as a plant based chef. She is also a nutrition and health content writer for both UK and Italian based health and cooking publications as well as sharing her knowledge and passion by teaching private and group nutrition workshops and cooking classes.