Use a can of full fat coconut milk that has been refrigerated overnight (or a can of coconut cream) Carefully scoop out the coconut cream (reserving the leftover coconut water for a smoothie).
Add all ingredients to a mixing bowl and whip with a hand mixer until fluffy and smooth, about 30-60 seconds.
Taste and adjust to taste with more sweetener or spice.
Add a layer of chopped pecans and pepitas into the bottom of 4 or 5 mini jars. Add mousse into jars (I used a baggie to pipe it in pretty)
Top with a dollop of coconut whipped cream (recipe below) and a sprinkle of nuts/seeds. Dust with cinnamon. Serve chilled. Enjoy!
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Products I used:Coconut MilkPure Stevia PowderCanned pumpkin, pecans, pepitas, and pumpkin spice from AldiPumpkin Spice Recipe
3 Tbs cinnamon
2 tsp ginger
2 tsp nutmeg
1-1/2 tsp allspice
1-1/2 tsp cloves
Coconut Whipped Cream RecipeUse 1 can of coconut milk that has been refrigerated overnight (or 1 can of coconut cream). Scoop out the solid cream only into a mixing bowl. Add 2 tsp vanilla and sweetener of choice (7 drops of liquid stevia or 4 drops of monkfruit, a dash of pure stevia powder, or 1 Tbs powdered coconut sugar). Whip smooth with a hand mixer about 30 seconds.To store: keep refrigerated for about 1 week. Freezing not recommended since it may change the texture.Macros (4 servings, without nuts and whipped cream) Calories133 Fat 13 g Carb4 g Fiber1 g Net Carbs 3 g Protein1 g