Vegan Pumpkin Parfait
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups almond meal (224g)
- 2 tbsp cacao powder (29g)
- 2 tbsp dairy free butter (29g)
- โ cup coconut sugar (53g)
- 1 ยฝ cup pumpkin puree (367g)
- 14 oz chilled coconut milk ((400ml)scoop out the solids part only and either discard the liquid or add to smoothies.)
- 3 tbsp tapioca starch (44g)
- ยฝ tsp cinnamon
- ยฝ tsp nutmeg
- ยฝ tsp ginger
- โ tsp cloves
- 1 tsp vanilla
- โ cup sweetener (66g, coconut condensed milk, agave nectar, maple syrup etc..)
- 1-2 cans chilled coconut milk (scoop out the solids only)
Method
- Preheat the oven to 180c/356f and line a baking tray with parchment paper.
- Place all of the ingredients for the base/crumble into a medium sized bowl.
- Use the pads of your finger tips to work the dairy free butter into the dry ingredients to form a crumbly texture.
- Pour the crumbly mixture into a baking tray and spread it out.
- Bake in the oven for 8-10 minutes or until the crumble starts to darken (it will feel more firm and not as soft as it was to begin with)
- Once baked, remove the crumble from the oven and set aside to cool.
- Meanwhile prepare the pudding by adding all of the ingredients for the pudding into a blender to puree.
- Place a saucepan on low and add the pudding mixture use a hand whisk to stir constantly (very important) to avoid lumps.
- Continue to stir until the pudding thickens enough to coat the back of a spoon without falling off (it won't be extremely thick).
- Once the desired texture has been achieved set aside and allow to cool.
- Spoon the crumble evenly into each glass filling by around 1/3.
- Carefully spoon the pudding onto of the base, filling the glass almost to the top (leave a few inches for the topping) and allow to cool completely.
- Once cooled, wrap each pudding with saran (cling film) wrap then place the pudding in the refrigerator for several hours or overnight.
- For the topping, use an electric whisk to whisk the coconut solids until creamy then carefully add the topping to each glass.