Pumpkin Pie Parfait

Pumpkin Pie Parfait
4
Vegan, Vegetarian, Dairy Free

This Pumpkin Pie Parfait uses immune-boosting Irish moss, creamy cashews, earthy pumpkin, and fragrant spices for the ultimate autumn treat.


Equipment
  • High-speed blender
  • Fine mesh sieve
  • Food processor
Method

Print

  1. To make the Irish moss paste rinse the soaked Irish moss thoroughly under a cold tap. Place into a high speed blender along with 125ml freshly boiled hot water and blend until smooth. Pass through a fine mesh sieve and seal in an airtight container. Refrigerate for 1 hour before use. 
  2. Place all of the crumb ingredients, except for the coconut sugar, into a food processor and pulse until it comes together like biscuit crumb. Transfer to a bowl and stir in the coconut sugar, cover and set to one side until needed.
  3. Transfer the ingredients for the filling to the bowl of the food processor and blend until smooth. 
  4. Divide the crumb and filling evenly between 4 large glasses, or 6 smaller ones, layering the crumb then filling. Place into the freezer for 1 hour until set. Serve with whipped cream if you wish.

Notes

  • For the coconut cream, place a full fat can of coconut milk (free from gums) and place into the refrigerator overnight. Open the tin when needed, poke a hole into the hard white layer and drain out the coconut water. Use the solid white coconut mass for the filling. 

  • Don't waste your remaining coconut cream - use as whipped cream instead! Simply add a dash of almond or vanilla extract and 1 tsp of agave or maple syrup then whip together until stiff peaks form. 

  • Irish moss paste will store well in a sealed container in the fridge for up to 10 days. Add 1 tbsp a day to smoothies, sauces, and anything you wish for a nutrient boost. 

29 October 2020 - 2:35pm