Butternut Squash Mousse Parfait
This beautiful vegan parfait boasts a holiday flavor, making it an excellent alternative to traditional pumpkin desserts. You'll love the taste and nutrition, as well as the no-bake ease of the recipe. It's great for bone health!
Equipment
- Medium mixing bowl
- Small mixing bowl
- Large plastic zip bag
Ingredients
- 6 ounces silken tofu soft
- 3.5 ounces graham cracker squares
- 1 Tablespoon date sugar, or regular sugar
- 15 ounces butternut squash puree
- 3 Tablespoons maple syrup, or use brown stevia/erythritol blend
- ¾ teaspoon cinnamon, see note below
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ⅛ teaspoon salt, fine Morton's or sea salt
- 3 Tablespoons mini chocolate chips
Instructions Start Cooking
- Wash hands for 20 seconds, lathering with soap and rinsing under running water.
- Place the tofu in a medium strainer lined with paper towels set over a bowl. Put another layer of paper towels over the tofu and weigh it down with a heavy object like a large pickle jar or a couple of canned goods.Set it aside to drain for at least 10 minutes.
- Place graham squares in a large zip bag and squeeze out all the air. Crush crackers into fine crumbs with a rolling pin.
- Add the date sugar to the crumbs and shake the bag to mix. (Regular sugar is fine, too.)
- Place the squash puree, maple syrup, and all the spices in a food processor bowl. Pulse a couple of times to combine. Scrape down the sides of the bowl and the lid to return any escaped spices to the sweetened squash.
- Scoop pieces of the tofu and add all to the food processor. Process until tofu is incorporated into the squash mixture, scraping down the bowl at least once. The mixture should be lighter in color and smooth with no graininess.Transfer the squash-tofu mousse to a large zip-top bag.
- Cover the bottom of a half-cup ramekin or dessert dish with graham cracker crumbs. Snip the corner off the zip bag and pipe a layer of the tofu-squash mixture over the crumbs. Add another layer of crumbs and scatter with mini-chocolate chips. Top with another layer of mousse, and then, sprinkle with chocolate chips.Repeat the layering process with five more ramekins.
- Serve right away, or make it a day in advance and store in the refrigerator. Just before serving, add a dollop of whipped cream or coconut cream.If you prefer a firmer mouse, it's good to make this mousse a couple of hours in advance and let it sit in the fridge.
Video
Notes
This is basically a vegan dessert. If you are vegan or serving a vegan crew, look for vegan chocolate chips online or in the store. When serving, it's also a good idea to use a vegan topping such as coconut cream or toasted nuts.
Craisins or dried cranberries are a seasonal and tasty vegan garnish!
This mousse is excellent as a side dish! Simply cut the sweetener (maple syrup) to one or two tablespoons, and transfer from your food processor (step 6) to a large bowl or individual (half-cup) dishes.
Nutrition
Calories: 185kcalCarbohydrates: 33gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 166mgPotassium: 335mgFiber: 3gSugar: 18gVitamin A: 1225IUVitamin C: 1mgCalcium: 69mgIron: 2mg
Nutrition Facts
Butternut Squash Mousse Parfait
Amount per Serving
Calories
185
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
166
mg
7
%
Potassium
335
mg
10
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
1225
IU
25
%
Vitamin C
1
mg
1
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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