National Dessert Day!

Happy National Dessert Day! This Pumpkin Chocolate Parfait is the perfect way to celebrate this glorious holiday, while also sneaking in some Fall flavor! Thank you, One Green Planet, for this fun & easy to prepare recipe!

What you need for the pumpkin pudding layer:

  • 1 can full fat coconut milk, chilled overnight
  • 1 cup canned pumpkin
  • 2 tablespoons pumpkin pie spice (2 tsp cinnamon + 1 tsp ginger + ½ tsp nutmeg)
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup

What you need for the chocolate pudding layer:

  • 3 ripe bananas
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • Pinch sea salt

What you need for the whipped cream topping:

  • 1 can full fat coconut milk, chilled overnight
  • ¼-3/4 cup confectioners sugar
  •  ½ tsp vanilla

What to do:

  1. Blend all ingredients for the chocolate pudding and set aside in the refrigerate until ready to eat
  2. Next is the pumpkin pudding… chill your can of full fat coconut milk overnight, along with the bowl & beaters that you will be using to prepare. Open your chilled can and remove the top solid layer of coconut milk (leave the liquid). Blend together with the rest of the ingredients until smooth with electric beaters. Set aside in the refrigerator until ready to serve.
  3. Finally, your whipped cream topping… again, chill your can of full fat coconut milk overnight, along with the bowl & beaters that you will be using to prepare Open your chilled can and remove the top solid layer of coconut milk (leave the liquid). Beat the hardened coconut milk for about 30 seconds until creamy. Then add in your sugar and vanilla. Mix until creamy and smooth. Begin with ¼ cup of sugar and add to get desired, fluffy consistency.
  4. You are now ready to fill your serving dish layer by layer. Garnish your whipped topping with cacao nibs and ENJOY!

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