🍑Spiced Fig and Walnut Mousse

Spiced Fig and Walnut Mousse | Plant-Based Recipe

This Spiced Fig and Walnut Mousse blends fresh figs, walnuts, cashews and plant-based yogurt with cinnamon, cardamom and a little maple syrup. The mousse has a smooth, creamy texture with small flecks of fig and warm spice throughout, and it chills into an easy make-ahead dessert or snack.

Servings: 4 | Prep Time: 15 minutes, plus soaking and chilling | Cook Time: 0 minutes

Ingredients

For the Mousse

• ½ cup (60 g.) raw cashews

• ½ cup (55 g.) raw walnuts

• 6 medium fresh figs, stems removed and quartered, about 1 cup (150 g.)

• 1 cup (240 g.) plain unsweetened plant-based yogurt

• ¼ cup (60 ml.) unsweetened oat milk or almond milk, plus more as needed

• 2 tbsp. (30 ml.) maple syrup

• 1 tsp. vanilla extract

• ½ tsp. ground cinnamon

• ¼ tsp. ground cardamom

• ⅛ tsp. ground ginger

• Pinch fine sea salt

For Serving

• Fresh fig halves or wedges

• Walnut halves or chopped walnuts

• Cinnamon sticks, optional

• Light sprinkle of ground cinnamon or cardamom, optional

Directions

1. Place the cashews and walnuts in a bowl and cover them with hot water. Let soak for 30 minutes, then drain well.

2. Add the soaked cashews and walnuts to a high-speed blender with the fresh figs, plant-based yogurt, oat milk, maple syrup, vanilla, cinnamon, cardamom, ginger and salt.

3. Blend on high for 1 to 2 minutes, stopping to scrape down the sides as needed, until the mixture is very smooth and creamy. Add another 1 to 2 tbsp. (15 to 30 ml.) plant-based milk if needed to help everything blend.

4. Taste and add another small drizzle of maple syrup or a pinch of cinnamon or cardamom, if desired.

5. Divide the mousse among 4 small glasses or dessert dishes. Cover and refrigerate for at least 1 hour, or until well chilled and slightly thickened.

6. Top each serving with a fresh fig half or wedge, walnuts and a cinnamon stick, if using. Finish with a light sprinkle of cinnamon or cardamom just before serving.

Make It Yours

• Use dried figs (or dates): Replace the fresh figs with 8 dried figs, about 4 oz. (115 g.). Cover them with hot water and soak for 15 to 20 minutes before draining and blending. Add an extra 2 to 4 tbsp. (30 to 60 ml.) plant-based milk as needed since dried figs make a thicker mousse.

• Try dried apricots: Use 8 to 10 dried apricots, about 4 oz. (115 g.), in place of the figs. Soak them in hot water for 15 to 20 minutes before blending. The flavor will be a little brighter and less deeply sweet than the fig version.

• Replace the walnuts with pecans for a slightly different nut flavor.

• Add ¼ tsp. ground nutmeg or a small pinch of ground cloves for a stronger spice blend.

• For a chocolate version, blend in 1 to 2 tbsp. (5 to 10 g.) unsweetened cocoa powder and add a little extra maple syrup to taste.

• For a thicker dessert, reduce the plant-based milk to 2 tbsp. (30 ml.). For a softer, pudding-like consistency, add a little more.

• Add ½ tsp. finely grated orange zest to the blender for a subtle citrus note.

Kitchen Notes

• A high-speed blender gives this mousse the smoothest texture. Soaking the cashews and walnuts first also helps prevent a grainy consistency.

• Use soft, ripe figs for the best flavor and easiest blending.

• The mousse thickens as it chills, so keep it slightly softer than the finished consistency when it first comes out of the blender.

• Refrigerate leftovers in a covered container for up to 3 days.

Pairs Well With

Serve the mousse with sliced pears or apples, fresh berries, orange segments or a small plate of toasted nuts and fruit. It also works well as a simple make-ahead dessert after a grain bowl, vegetable curry or other spice-forward meal.