Teffola Original Cups with Vegan Pumpkin Mousse

We've got a picture of this delicious concoction on our Instagram and Facebook - I like seeing pictures of what I'm making so head over there and take a look for it. 

Teffola Cups with mousse are pretty easy way to impress any guests or siblings who are over for tea for the holidays or a crowd pleasing dessert for Thanksgiving! The Pumpkin Mousse is from Crowded Kitchen. If you create this masterpiece, tag us on Instagram or Facebook @eatteffola and @crowded_kitchen

Ingredients

Teffola Cups

3 cups Teffola Original

1/4 cup melted Coconut Oil

1/4 cup Maple Syrup

Vegan Pumpkin Mousse

Pumpkin Puree

coconut whipped cream

spices 

Method

Grab your food processor and add your Teffola Original. Drizzle in your melted coconut oil and maple syrup. Lightly pulse the mixture until it's pretty broken up and looks almost shiny. That's the coconut oil!

Grease the edges of a muffin tin or use the paper liners (trust me on this one) then press in about a half cup of the Teffola mixture. Press it up the sides so it forms into a little cup. Repeat that for the rest of the mixture and put the whole thing in the fridge.

For the pumpkin mousse, follow the recipe here and chill. Pull out the Teffola cups and remove them from the muffin tin. Carefully scoop the pumpkin mousse into the cups and serve with tea!