Pumpkin Pie Parfait with Cranberry-Orange Coulis and Coconut Whip
Raw, vegan, parfait that is great for dessert and holiday parties!
Servings 4
Ingredients
Coconut Whipped Cream:
- ½ cup packed young coconut pulp
- ½ cup coconut water
- ½ cup cashews
- 2 tablespoons coconut nectar
- ¾ teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 ½ teaspoons lemon juice
- ¼ cup + 1 tablespoon coconut oil melted
Pumpkin Puree:
- 2.5 cups pumpkin peeled and chopped
- ¾ cup almond or coconut milk
- 6 dates soaked and pitted
- 1 teaspoon vanilla
- 1.5 teaspoons pumpkin spice
- ¼ teaspoon cinnamon
- ¼ teaspoon clove
- Dash of Himalayan salt
- 2 drops stevia
Cranberry-Orange Coulis:
- 3 cup raw cranberries
- 1 orange juiced
- 4 tablespoons coconut nectar
- Dash of Himalayan salt
Candied Pumpkin Seeds and Pecans
- ½ cup pumpkin seeds
- ½ cup pecans
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
Coconut Whipped Cream:
- Place all ingredients except coconut oil in a high-speed blender and blend until smooth.
- While the blender is running, add the coconut oil and blend for a few seconds.
- Set in a shallow large container in the fridge for minimum 12 hours.
Pumpkin Puree:
- Place pumpkin and almond milk in a high-speed blender and blend until smooth.
- Add the remaining ingredients and blend until smooth.
- Place in container and set aside while making the coulis.
Cranberry-Orange Coulis:
- Place all ingredients in a high-speed blender and blend until smooth.
Candied Pumpkin Seeds and Pecans
- Place all ingredients in a food processor and process until chunky and combined.
Notes
Assembly: Layer a parfait glass starting with the candied nuts and seeds, followed by pumpkin puree, cranberry coulis and coconut whip cream. Keep repeating until the glass is full. And remember, have fun!
Coconut Whipped Cream is adapted from the Sweetly Raw Cookbook by my beautiful friend Heather Pace!
** to make your own pumpkin spice click here