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Chai Butternut Squash Mousse

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

  1. 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.

  2. Remove from heat and let cool. Discard the chai. Store in the fridge for at least 2-3 hours or until very cold.

  3. 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

  1. Add all of the ingredients for the crust together in a food processor and pulse until the mixture comes together. Set aside.

Crumble

  1. Preheat the oven to 350 degrees.

  2. Prepare a baking tray with parchment paper or silicone baking mat.

  3. Mix all of the ingredients together in a bowl.

  4. Bake for 10 minutes or until slightly golden brown.

  5. Allow to cool and then crumble with your hands.

Filling

  1. Cream the cream cheese in a stand mixer or with a hand mixer.
  2. Then add the rest of the ingredients for the filling together and mix well.
  3. Fold in half of the whipped cream and leave the other half for the topping.
  4. Add a scoop of crust into a small jar or small sundae glasses.
  5. Fill each jar or small sundae glass to the top with the filling a top off with whipped cream and crumble.