Almond Date Mousse

This ultra simple dessert is not only delicious and smooth — it’s vegan.  What began as a mistake ended up a surprisingly lovely dessert!

Almond Date Mousse, detail

After making my Homemade Almond Milk, I used it to make a warm beverage, sweetened with dates.  While it tasted good, the texture was too thick — all wrong for drinking.  Eureka!  A few tweaks to the recipe and Almond Date Mousse was born.   The flavor profile of this hints at butterscotch pudding, but lighter in texture and and more aromatic.

Almond Date Mousse, in cocktail couples and ready to serve

The velvety texture of this pudding is thanks to thorough blending, made easier and faster with the power of my Vitamix.   With just five ingredients and a little time in the blender, stove top and fridge, your dessert will be ready for all your guests.  Enjoy!

Almond Date Mousse
(serves 3 – 4 petite servings.  recipe easily doubles)

10 oz unsweetened almond milk
7 large medjool dates, pitted
1/4 tsp. ground cinnamon
1/2 tsp. vanilla extract
dash salt (optional)

Put all ingredients except the vanilla extract in the blender, and process on high until very smooth.   Test the consistency by tasting a little bit.  If the mixture is at all gritty, blend some more.

Pour into a small sauce pan, and heat over medium until the mixture comes to a boil.  Cook while stirring constantly for a minute or so, as the mixture thickens.  Stir in the vanilla extract.  Spoon into small dishes, cool in the fridge for at least 30 minutes to set.  Can be stored up to three days in the fridge, covered.

Garnish with minced dates, a sprinkle of cinnamon, and toasted almonds just before serving if desired.

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