Recipe: Dairy-Free Chocolate Pumpkin Parfait with Cashew Cream

Dairy-Free Chocolate-Pumpkin Parfait with Cashew Cream

Makes 6 parfaits

 

Cashew Cream

Makes about 2 1/2 cups

2 cups unsalted raw cashews

1 tablespoon maple syrup

1 1/2 teaspoons vanilla extract

Sea salt

 

Avocado-Chocolate Pudding

Makes about 2 cups

2 ripe Hass avocados

1/2 cup unsweetened cocoa powder

1/2 cup coconut milk

1/4 cup maple syrup

 

Pumpkin Mousse

Makes about 2 cups

One 16-ounce tetrapak or 15-ounce can pure pumpkin

1/4 cup plus 1 tablespoon maple syrup

3/4 teaspoon pumpkin pie spice

 

Garnish

Cacao nibs

 

  • Make the cashew cream: Place cashews in a bowl and cover with water. Cover the bowl. Soak the cashews overnight.

 

  • Drain and rinse the cashews; drain again. Place the cashews in a blender with 3/4 cup water, the maple syrup, vanilla, and a pinch of salt. Blend until completely smooth, scraping down the sides as needed. (You may need to add a little more water to thin out the cream.) Pour into a bowl, cover, and chill in fridge while you prepare the rest of the parfait ingredients.

 

  • Make the avocado-chocolate pudding: Cut the avocados in half and remove the pits. Scoop the flesh into a food processor. Add the cocoa, coconut milk, and maple syrup. Puree until smooth.

 

  • Make the pumpkin mousse: If the pumpkin is not completely smooth, puree in a blender or food processor. Combine the pumpkin, maple syrup, and spice in a bowl and stir until well combined.

 

  • Make the parfaits: For each parfait, in an 8-ounce (or larger) glass, layer about 1/3 cup each of the mousse, pudding, and cashew cream. Repeat the layering. Chill before serving

 

  • Garnish and serve: Just before serving, sprinkle each parfait with cacao nibs.