Velvety creamy nutty Fig and Butternut Mousse infused with a tinge of citrus, orange blossom water and tamari.
Take a bite and delve into silky smoothness. And, relax.
This dish will have you burst any belief that vegan food can’t be simple to put together.
- When you’ve had a long day at the home and need to put your feet up on the sofa and relax with a little indulgent treat
- When you’ve got a nifty dinner party for friends and a quick and dirty dessert is obligatory
- When you fancy a little something special as you nudge up to your loved one for brekkie in bed
Fig and Butternut Mousse was inspired when having a mate over for bevvies and putting the World to rights.
Butternut squash is a winter squash that has a sweet nutty flavour to it. It is native to America and Canada.
Figs and Butternut Mousse is vegan, paleo and raw.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g figs, dried
- 200ml filtered water
- 300g butternut squash
- 25ml maple syrup
- 1 orange
- 1tbs lemon, juice
- ½ tsp orange blossom water
- 1tsp tamari
- Pinch of salt
- Soak the figs in filtered water and set to one side overnight.
- Remove the stalk of the figs and place with the water, maple syrup squash, orange, orange blossom water, tamari and salt and whizz in a high-speed blender until light and fluffy. Transfer to a serving dish.
- Serve chilled, garnishing with shavings of lemon peel.