This creamy, Healthy Gingerbread Mousse requires just FIVE minutes of prep and ONE bowl to make! Dessert doesn’t get much simpler than this.
Move over pumpkin—it’s gingerbread season! Though if I’m being honest, I always enjoy a good piece of pumpkin pie on Thanksgiving, but after THAT it’s gingerbread 24/7. And chocolate. And peppermint. But today we’re talking gingerbread. And DC.
Why is DC so beautiful and expensive?! I guess that’s the way it works, huh? People want to live in beautiful, urban, modern places, so of course they’re going to cost more. ….and obviously I have to throw a House Hunters reference in right about now…. If you watch HH, you know couples are constantly debating whether to stay in the city and pay more for a smaller property, or to move out to the ‘burbs and get more bang for your buck.
I like to think Miguel and I will be city people forever—we both adore being able to walk to the grocery store and local coffee shops—but who’s to say?! I just turned 25 so ask me when I’m 30 and we’ll see if my answer has changed. ANYWAY, the point is that, if we were to ever live in the DC area, we wouldn’t have a choice—we’d HAVE to live in the suburbs. Miguel was comparing prices for me while we were driving around on Monday and I just couldn’t baffle paying so much for rent or for a home.
If you live in DC please don’t laugh or judge—Pittsburgh’s just pretty affordable, comparatively speaking.
And THAT is how I get on a rant and type and type and type and don’t even talk about the subject that’s in front of me.. MOUSSE.
If you’re looking for a last-minute Thanksgiving dessert for a smaller get together, this is it! This mousse is probably the simplest dessert you could create, besides no bake cookies, because those are pretty darn simple too. Essentially you pour coconut cream into the bowl, add the other ingredients, stir and refrigerate. The prep time won’t take you more than 5 minutes!! << now that’s my kind of dessert. You will need to refrigerate it for at least one hour, allowing time for the coconut cream to turn mousse-like, but that’s it! Five minutes of prep work—repeat after me—FIVE MINUTES OF PREP WORK. Oh! And one bowl. ONE BOWL AND FIVE MINUTES. Sorry I’m done. The less time spent on a recipe and the fewer dishes I have to wash the better. Hopefully you agree.
- 1 14 oz. can coconut cream*
- ½ cup maple syrup
- 1 tbsp+1 tsp blackstrap molasses
- ½ tsp vanilla extract
- 1 tbsp+1 tsp cinnamon
- 2 tsp ginger
- ¼ tsp nutmeg
- ¼ tsp all spice
- Pour coconut cream into a large bowl; using an electric mixer, stir in syrup, molasses and vanilla.
- Add cinnamon, ginger, nutmeg, and all spice; stir until everything is combined. It's ok if it's slightly liquid-y--it will harden and turn mousse-like once refrigerated.
- Pour mixture into two glasses and refrigerate for at least 1 hour.
- Top with whipped cream (dairy free for vegan) and graham crackers and enjoy!
Q: Do you currently live in the city or the suburbs? Do you ever wish it were the other way around?