Vegan, Dairy-Free, Gluten-Free
These will please everyone, and they will be coming back for seconds. You may want to double the recipe!
Ingredients
Ingredients for Mousse
- 1 heaping cup of pumpkin puree Not Pumpkin Pie Puree
- ½ cup raw cashews that have been soaked 30 minutes then drained and rinsed
- ½ cup full fat coconut milk
- ¼ cup maple syrup
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
“1 pomegranate, seeds removed. This is for the layers. Does not go in the mousse!”
Ingredients for Pecan Layer
- 1 cup pecans chopped
- 1 teaspoon vegan butter
- 2 tablespoons or more of ground coconut sugar. Grind in a coffee grinder or blender to a powder. This will keep it from being gritty
- Pinch of salt
- Dash of cayenne (optional)
Ingredients for Coconut Whipped Cream
- 2 cans of whole fat coconut milk. Do not shake you want the cream to rise to top of can. Leave in refrigerator at least 8 hours.
- 1 teaspoon vanilla
Directions
Instructions for Mousse.
- Put all in ingredients. (Except the pomegranate seeds) in a blender. High-Speed such as a Vita Mix is best.
- Blend until smooth. Best if left in the refrigerator 6-8 hours. This will firm it up.
Instructions for Pecan Layer
- On med heat melt butter, add pecans, sugar, salt, and cayenne. Heat until sugar is melted, and pecans are toasted. This will only take a few minutes.
Instructions for Whipped Cream
- Set a metal bowl in the freezer for ten minutes this will making whipping nice and quick.
- Open the cans of coconut milk and scoop out the cream into the bowl. Save the water its great in smoothies and other desserts.
- Add Vanilla
- With a hand mixer beat the cream until it has the consistency of whipped cream.
To Assemble Parfaits
- Use nice glasses or parfait glasses if you have them.
- First layer pumpkin mousse
- Then put pecan mixture, whipped cream, and pomegranate seeds.
- Next add another layer of mouse, Pecan mixture, whipped cream, then top with pomegranate seeds.
