Easy gut-loving chestnut mousse with glazed pecans

Attention all last minute dessert cooks! Looking for a super simple low sugar festive and seasonal dessert that you can make in less than 10 minutes?

I’ve got you covered with these lovely and healthy chestnut mousse cups with glazed pecans. Scrumptious but not too heavy, so a perfect end to a heavy meal.

An ode to chestnuts

Each year, I totally forget about chestnuts.

And then autumn arrives and I remember what a wonderful and naturally sweet ingredient they are!

Do you like chestnuts? I used to hate chestnuts as a young kid but have really grown to like them at a later age.

Did you know that chestnuts are rich in vitamin C and fiber and that they are a good source of antioxidants?

They’re so versatile too - have you ever tried chestnut flour in sweet bakes? It’s nothing short of life changing!

Better for your blood sugar and gut

Unlike most mousse recipes, this recipe does not call for lots of sugar or sweeteners. This recipes uses the natural and delicate sweetness of chestnuts and a very small amount of dates. If you like it sweeter, consider adding a tablespoon of maple syrup, honey or other liquid sweetener (see recipe notes below). If you’d like to keep this low carb and keto, replace the dates by golden monk fruit.

The fiber in the chestnuts will help your body to absorb the natural sugars more slowly and the yogurt adds healthy fats and protein to this recipe, to balance out the natural sugars and make it more nutritious.

The recipe also calls for a tablespoon of gelatin powder. Don’t stress if you can’t find this (you can sub with chia seeds or agar agar) but I would highly recommend using this for gut health. The proteins in gelatin can help support the intestinal wall, including building the protective mucus lining in your intestines.

The result: a delicious dessert that is less likely to spike your blood sugar and more likely to support gut health!

Ingredients (makes 2)

For the chestnut mousse, you’ll need:

• 1/2 cup of vanilla yogurt (any works but I used this coconut yogurt)*

• 1 pack cooked chestnuts (180gr)

• 2 tsp ground nutmeg, cinnamon and cardamom each and pinch of salt

• 2 dates**

• Optional: 1 tbsp maple syrup, honey or other liquid sweetener**

• 1 tbsp gelatin powder (you could use 2tbsp of chia seeds instead of gelatin)

• 1/4 cup milk (any works but I used homemade coconut milk)

  
  For the glazed pecans, you’ll need:

• Two handfuls of pecan nuts***

• 1 tbsp maple syrup, Lakanto monkfruit maple syrup or other liquid sweetener

Instructions

Blitz the pudding ingredients in a blender, food processor or mini food chopper until you get a creamy paste. If you’re using gelatin, mix the gelatin with milk before adding it to the processor.

Divide the paste over two small pots or cups and set in the fridge to cool. While it’s cooling, prepare the glazed pecans by roasting them on low in a dry pan. Once roasted, add your liquid sweetener and stir until sticky (keep on low heat).

THAT’S IT! ENJOY!

*If you can’t find vanilla yogurt that isn’t loaded with sugar, use regular yogurt and add some vanilla essence or powder.

**For sugar free options, add a tbsp of golden monkfruit, of Lakanto monkfruit maple syrup or this allulose based maple syrup.

***If you don’t have pecans on hand, you could use chopped almonds, hazelnuts, pine nuts or chestnuts too. Or add some orange zest. Or some dark chocolate, pour on top and cool to form a chocolate shell.

Sources:

https://www.webmd.com/diet/health-benefits-chestnuts#1

https://www.webmd.com/diet/health-benefits-gelatin#1