Weedy
Join us!
Oct 4, 2016 6:25 PM

Halloween Pumpkin Mousse Cups With Cannabis Coconut Nectar

Are you ready for something sweet, vegetarian, delicious, and HIGHly nutritious? Then, try to cook these special Halloween pumpkin mousse cups with an amazing coconut and cannabis flavor.

These cups can perfectly suit your Halloween party, and if you are agitating for a healthy lifestyle, with these cups, you can show your guests how yummy healthy food can be. For those of you who do not like processed sugar, pumpkin praline cups can be an option, too: in this case, just do not use syrup for pecan decoration.

The base for these cups is sugar-free pumpkin mousse that has its sweetness due to the coconut oil. This cannabis-infused coconut oil has a slight cannabis undertone that would be barely noticeable when eaten together with chocolate.

Pumpkin is an excellent source of vitamin A, C, and provitamin A beta-carotene. Irish moss is high not only in vitamins but also minerals, antioxidants, iodine, and calcium.

The recipe serves 6.

Ingredients

5 ¾ cups pumpkin meat

¾ cup Irish moss

6 cups water

7 tablespoons coconut nectar (or maple syrup)

2 tablespoons pumpkin pie spice

4 drops liquid stevia

1 teaspoon sea salt

½ cannabis-infused coconut oil

chocolate cups

¼ cup sugar

splash of lemon juice

6 whole pecans

Equipment needed

Oven

Parchment paper

Big bowl

Saucepan

Blender/mixer/food processor

Decorating bag

Medium pot

Fork

Instructions:

  1. Preheat oven to 350°F.
  2. Cut pumpkin (4-5-pound pumpkin is fine) into two pieces and scoop out the pulp and seeds. Place the two halves of the pumpkin on a baking sheet with parchment paper and put it into the oven.
  3. Wait for about 45 minutes until the pumpkin flesh becomes soft.
  4. Take the pumpkin out of the oven, let it cool a bit so you do not burn yourself, and scoop out the flesh into a big bowl.

While the pumpkin is in the oven, you can prepare other ingredients:

  1. Rinse Irish moss.
  2. Place the moss into a saucepan with 5 cups of water and boil for 15 minutes.
  3. After the moss is cooked, take it out of the pan and let it cool.
  1. For mixing all the ingredients, take a big bowl.
  2. Blend together cooked pumpkin, Irish moss, coconut nectar, pumpkin pie spice, stevia, and sea salt.
  3. When the mixture is creamy, add cannabis-infused coconut oil, stir or mix it together.
  4. Place the mixture into a decorating bag (plain or star-tip would be fine).
  5. Arrange chocolate cups on a platter and put the mousse from the bag into the cups.
  6. Place the cups into the fridge.

While the cups are refrigerating, prepare the glass icing.

  1. In a medium pot mix sugar, lemon juice, and one or half of a cup of water. The mixture should resemble wet sand.
  2. Cook the sugar mixture over medium-high heat until it becomes dark yellow or amber. Stir it while cooking.
  3. With the help of a fork, dip pecans into the syrup, let it get completely covered with icing. Place the coated pecans on a plate covered with waxed paper and let them cool.
  4. Take the mousse cups out from the fridge and decorate each one with the pecan.

Now, when the cups are ready, you can simply store them till the day of the party and take them out directly to the celebration table.

Like(0)Dislike(0)
Comments