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Pecan Mousse:

1 Cup pecans
2 Cups of purified water
3-5 pitted dates
Sauce: 2 cups soaked currants
Spice Options: fresh ginger root, cinnamon

1. Soak currents 1-4 hours in warm, purified water, saving the soaking water.

2. 8 - 10 hours before serving: In blender: blend pecans and dates with 2 cups of water, pour into a 9" glass pie plate.

3. Put the pie plate into the dehydrator at 105 degrees, for 8-10 hours, or until mousse consistency.

4. 2 - 4 hours before serving: In blender: blend 1/2 currants, keeping the sauce thick, spicing to taste, pour into a bowl and 'warm' in the dehydrator with the mousse.

5. Server warm, garnishing with currants, surrounding with the warmed sauce.

1-4 hours soaking; 20 minutes to prepare; 8-10 hours to dehydrate; 6-8 servings

Notes:

The sauce could be made with raisins, figs, or apricots, or any dried fruit you fancy.

 

 

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