Chocolate Pumpkin Parfait…YUM

With Thanksgiving comes pumpkin season – It seems that this interest in pumpkin is mainly during this festive time of the year.

Silky nut free pudding! I used canned pumpkin and coconut milk.

Pumpkin Pudding:

2 cups cooked pumpkin
1/3c + 4 tablespoons coconut milk
1/2 cup Irish Moss gel
1/4 cup pitted, packed dates
3 tablespoons maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon fresh grated ginger
1 teaspoons pure vanilla extract
1 teaspoon molasses
1/4 teaspoon fresh grated nutmeg
Pinch Himalayan salt
12 drops stevia
3 tablespoons melted coconut oil

Blend all but the oil in a high speed blender until smooth.
Add the oil to incorporate.
Chill the pudding for a few hours in the fridge.

Chocolate Pudding

1 cup mashed avocado
7-8 tablespoons cacao powder
1/2 -2/3 cup water
1/3 cup pitted, packed dates (chopped)
2 tablespoons maple syrup
1 teaspoon pure vanilla
12 drops stevia or maple syrup

Blend all ingredients in a high speed blender or food processor, until smooth and creamy.

Coconut Whipped Cream

2/3 cup packed young coconut pulp
1/2 cup coconut water
1/4 cup macadamia nuts
2 tablespoons coconut nectar or maple syrup
2 drops stevia
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Pinch of salt
1/2 cup melted coconut oil

Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to combine.
Chill the mixture for at least 6 hours or until it firms.

For extra crunch you can layer the puddings with pecans, the coconut cream and maple flakes.

SaveSaveSaveSaveSaveSaveSaveSave