Since Thanksgiving I've been on a pumpkin kick - I have zero interest in pumpkin during any other time of the year. The mousse I made last year inspired these pumpkin parfaits. I topped the puddings with raw chocolate sauce and sprinkled cacao nibs on top.
Chocolate Pumpkin Pudding Parfait
Silky nut free pudding! I used canned pumpkin and coconut milk (yup, I took the
lazy quick route on this one), but you can roast your own pumpkin if you wish and make your own coconut milk by blending the pulp and water of a young coconut - make sure its thick.
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.
Gotta love an avocado based chocolate pudding. It's tried and true! You can use either a food processor (which I did) or blender for this one since everything is soft, but if using a processor chop the dates in it first.
1 cup mashed avocado
7-8 tablespoons cacao powder
1/2 -2/3 cup water
1/3 cup pitted, packed dates (chopped)
2 tablespoons carob powder
2 tablespoons maple syrup
1 teaspoon pure vanilla
12 drops stevia
Blend all ingredients in a high speed blender or food processor, until smooth and creamy.
It's so fun seeing all the wonderful Autumn goodies popping up in the blogsphere. What yummy things have you made?
Part of Wellness Weekend