Tangy apricots + velvety hand-whipped cream = an exotic dessert reminiscent of Arabian Nights. This Middle Eastern Apricot Mousse with Nut Crumble Layers is naturally sweetened with coconut sugar and takes less than 30 minutes in the kitchen!
In a food processor or blender (such as the Vitamix), blend apricot quarters until they form a smooth purée. Stop once or twice to scrape down the sides, if necessary.
In the meantime, make the crumble nut topping (instructions here). Set aside.
When apricot purée is cool, fold it into the whipped cream.
In alternating layers, spoon the mousse and the crumble nut topping into sherbet glasses. Or, spoon the mousse over this pre-baked nut crust, then generously sprinkle with the crumble nut topping.