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Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

  Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Pumpkin Purée
1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
1/4- 1/2 cup water
1 teaspoon cinnamon
2 tablespoons raw agave nectar or sweetener of choice
1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.

Ginger Whipped “Cream”
1/2 cup cashews, soaked overnight, rinsed and drained
1/2 cup water
1/4 cup coconut oil, melted
2 tablespoons fresh ginger, grated
2 tablespoons raw agave nectar or liquid sweetener of your choice
1. Place cashews and water in high-speed blender. Blend until smooth.
2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended.
3. Transfer to container and chill until set.

Cranberry Layer
1 cup frozen cranberries, thawed
1/4 cup raw agave nectar
1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky.

Pecan Layer
1 cup pecans
1 teaspoon cinnamon
1. Place pecans and cinnamon in food processor. Pulse until chopped.

Assembly
1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.

Source: rawmazing

 

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