Coombs Family Farms Organic Maple Syrup Description
For seven generations, Coombs Family Farms has produced great tasting, organic, sustainably-harvested maple syrup.
Nurturing the Forest for Seven Generations
Directions
Refrigerate after opening.
Free Of
GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (60 mL)
Servings per Container: 6
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Fat Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrate | 53 g | 18% |
|
| Fiber | 0 g | 0% |
|
| Sugars | 53 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 8% |
|
| Iron | | 8% |
|
Other Ingredients: Organic maple syrup
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Peppermint-Vanilla Mousse Cups (Vegan)
If you’re hosting vegans for your holiday meal, here’s a scrumptious dessert that’ll satisfy the whole crew. This light, fluffy vegan mousse comes together when processing soaked cashews, coconut oil, coconut milk and maple syrup, resulting in cheesecake-like flavors and creamy textures. Whisk in beet juice and peppermint oil for festive color and flavor. Pour mousse over a crust of blended dates, pecans, oats and maples syrup. Decorate with crushed candy cane so guests know they’re in for a minty treat.
Peppermint-Vanilla Mousse Cups (Vegan)
Crust
- 1/3 cup oats
- 1 cup pecans or walnuts
- 1 cup dates (pitted & soaked)
- 1/2 Tbsp. maple syrup
“Mousse “
- 1-1/2 cup raw unsalted cashews (soaked 15 min.)
- 1 lemon (juiced)
- 1/3 cup coconut oil
- 2/3 cup pure coconut milk
- 1/2 cup maple syrup
Flavors and Color
- 1 tsp. beet juice or natural pink food coloring
- Few drops edible peppermint oil
- ½ tsp. vanilla extract
- 1 candy cane (crushed for garnish)
- In food processor or blender, process dates until formed into a ball. Set aside.
- Process oats and pecans together until texture is fine. Add maple syrup and date paste and process again. Set aside to use as “cheesecake” base.
- To make mousse, blend all mousse ingredients until consistency is soft.
- Divide mouse into two parts – 1/3 and 2/3. The larger portion will be tinted pink and flavored with peppermint oil. The smaller portion will be flavored vanilla and used as a topping.
- Whisk beet juice or food coloring and peppermint oil into larger portion.
- Whisk vanilla extract into smaller portion.
- To prepare individual portions, paint each cup with coconut oil using brush or fingers.
- Press nut and date mixture as a base, add pink mousse as the main portion, then pipe white mousse as a topping. Garnish with crushed candy cane.
- If mousse consistency is loose, chill 20 minutes before serving. Store in fridge. Do not freeze.
Grab these ingredients and more at Vitacost.com.
