Combine all the ingredients in the bowl of a food processor and puree for 3-4 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy. Chill 1 hour to further thicken the mousse. Serve garnished with raw cacao nibs.
I used half teff flour, half buckwheat flour, soak overnight with 1 cup of Kefir. Used Grounded chia seeds instead of flaxseeds. Used date powder for sweetener and little pieces of dried abricots. And fresh squash, baked 1 hour at 325F. Delicicious taste with the cardamon
