Name: Pumpkin Pie Parfait
Total time: 2 h 20 min
Yield: 4-6
Ingredients: 10g Irish moss (rinsed in cold water, then soaked for 3 hours in cold water); 125ml filtered, freshly boiled water; 30g mixed nuts; 35g ground almonds; 1 tbsp plus 1 tsp coconut oil; 1 tbsp plus 2 tsp almond butter; 1 tbsp plus 2 tsp coconut flour; 1 tbsp plus 2 tsp organic dark agave syrup; ½ tsp vanilla essence; ¾ tsp cinnamon powder; ¼ tsp sea salt flakes; 1 tbsp plus 1 tsp organic coconut sugar; 425g tinned pumpkin puree; 125g organic cashews (soaked overnight, drained, rinsed); 100g coconut cream (see notes); 55g Irish moss paste (see above); 80g organic dark agave syrup; 50g coconut oil; 10g cacao butter, melted; 2 tsp cinnamon powder; 1 tsp ginger powder; ½ tsp allspice; ¼ tsp ground cloves; ½ tbsp vanilla extract; 1 tsp lemon juice; Pinch of sea salt

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

Ingredients

For the Irish Moss Paste:

10g Irish moss (rinsed in cold water, then soaked for 3 hours in cold water)
125ml filtered, freshly boiled water

For the Crumb:

30g mixed nuts
35g ground almonds
1 tbsp plus 1 tsp coconut oil
1 tbsp plus 2 tsp almond butter
1 tbsp plus 2 tsp coconut flour
1 tbsp plus 2 tsp organic dark agave syrup
½ tsp vanilla essence
¾ tsp cinnamon powder
¼ tsp sea salt flakes
1 tbsp plus 1 tsp organic coconut sugar

For the Filling:

425g tinned pumpkin puree
125g organic cashews (soaked overnight, drained, rinsed)
100g coconut cream (see notes)
55g Irish moss paste (see above)
80g organic dark agave syrup
50g coconut oil
10g cacao butter, melted
2 tsp cinnamon powder
1 tsp ginger powder
½ tsp allspice
¼ tsp ground cloves
½ tbsp vanilla extract
1 tsp lemon juice
Pinch of sea salt

Method

For the Irish Moss Paste

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.

For the Pumpkin Pie Parfait

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.
Transfer the ingredients for the filling to the bowl of the food processor and blend until smooth.
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.

Greens of the Stone Age

Georgie, the author or Greens of the Stone Age is a fresh-faced, award winning blogger, freelance writer, and recipe developer whose work has been published by leading UK healthy living magazines such as; Free-from Heaven, Vegan Food and Living and The Funky Raw Magazine. Not only does she specialise in delicious Paleo and Vegan recipe development, she also loves waffling on about nutrition, fitness, health, and well-being on her blog.