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Chai Butternut Squash Mousse
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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.