
Chai Butternut Squash Mousse Cups
Ingredients
Crust
- 5 tablespoons coconut oil
- ½ teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons cane sugar
- Sprinkle of sea salt
- 1 cup + 3 tablespoons of almond flour
- ½ cup old fashioned oats
- 1 teaspoon vanilla
Filling
- 8 oz cream cheese softened at room temperature
- 2 ½ tablespoons cane sugar
- ½ tablespoon brown sugar
- 2 ½ teaspoons vanilla
- ½ cup Farmers Market Butternut Squash Puree
- ¼ teaspoon cinnamon
- Sprinkle of sea salt
Crumble
- ½ cup + 1 ½ tablespoons of oats pulsed
- ⅛ teaspoon baking powder
- 3 tablespoons almond flour
- ¼ teaspoon cinnamon
- 2 tablespoons coconut oil
- 6 teaspoons cane sugar
- 6 teaspoons brown sugar
- ¼ teaspoon vanilla extract
- Sprinkle of sea salt
Whipped cream ** infuse ahead of time so the liquid has time to chill in order to whip it
- 2 cups heavy whipping cream
- 3 teaspoons loose leaf chai, either in a bag or tea strainer
- 4 teaspoons cane sugar
- 1 teaspoon vanilla extract
- Sprinkle of sea salt
Instructions
Whipped cream
With the tea in a strainer, add heavy cream to a medium sized saucepan and simmer over medium heat. Slightly before the mixture comes to a boil, reduce the heat and allow the heavy cream to simmer while the flavors infuse for about 5 minutes.
Remove from heat and let cool. Discard the chai. Store in the fridge for at least 2-3 hours or until very cold.
Whip the whipped cream in a stand mixer or with a hand mixer until it forms a soft peak add in sugar, vanilla, and sea salt and whip until stiff peaks form. CAUTION: do not whip too long or mixture will turn into butter.
Crust
Add all of the ingredients for the crust together in a food processor and pulse until the mixture comes together. Set aside.
Crumble
Preheat the oven to 350 degrees.
Prepare a baking tray with parchment paper or silicone baking mat.
- Mix all of the ingredients together in a bowl.
Bake for 10 minutes or until slightly golden brown.
Allow to cool and then crumble with your hands.
Filling
- Cream the cream cheese in a stand mixer or with a hand mixer.
- Then add the rest of the ingredients for the filling together and mix well.
- Fold in half of the whipped cream and leave the other half for the topping.
- Add a scoop of crust into a small jar or small sundae glasses.
- Fill each jar or small sundae glass to the top with the filling a top off with whipped cream and crumble.