Pumpkin Parfaits

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

Pumpkin Pudding

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.

Chocolate Pudding

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.

I also made the parfaits in martini glasses for dessert and wine night! 

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

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  1. October 19, 2011 at 14:45

    Yum, yum, yum! I'm going to make this for Thanksgiving! So thanks!

  2. October 19, 2011 at 15:01

    beautiful! love eating puddings and stuff out of martini and wine glasses ;)

  3. October 19, 2011 at 15:07

    Wow that looks incredible!

  4. October 19, 2011 at 18:26

    Oh, yummy! The pumpkin pudding sounds exactly like something I would make, I really should go do it!<br /><br />I made some carrot-cardamom coconut cookies a few days ago--nice orangey color and great texture and taste.<br />Thanks for sharing!

  5. October 19, 2011 at 18:39

    Amazing, as always!

  6. October 19, 2011 at 22:38

    Thank you ladies! Can't get enough pumpkin!

  7. October 31, 2011 at 15:21

    my first attempt with irish moss was your pumpkin , amazing, i also made the chocie pud, the pumkin will get a dollop of the chocie pud, i made it too thick, but sooooo good, next will be the cranberries but will they work with irish moss? i made too much gel, or only the cashews? what fun!

  8. October 31, 2011 at 19:16

    Yay Christine, that is so awesome! you'll want to use irish moss all the time now, it's great stuff. <br />You mean you're going to make the cranberry cheesecake? You can use irish moss in that too - yes! Good luck, let me know how it goes!

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