Pumpkin Parfaits by @foodies.eat 💛
•½ cup frozen pumpkin chunks
•½ frozen banana
•¾ cup coconut milk
•1 tsp. cinnamon
•¼ tsp. ginger
•¼ tsp. nutmeg
•¼ tsp. ground cloves
•¼ tsp. allspice
•3 tbsp. maple syrup
•2 tsp. molasses
•¼ tsp. pure vanilla essence
•1 400ml can chilled coconut cream
•2 tbsp. maple syrup
•¼ tsp. vanilla
•1 recipe pumpkin pie smoothie
•⅓ cup coconut whip
•½ cup nut free granola (look for GF/soy free if necessary)
•Molasses drizzle (optional)
For the coconut Whip
1.Cool your coconut cream in the fridge until it thickens and becomes chilled. Then, turn the can upside down and open the bottom of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream.
2.Scoop the thick cream into a bowl, and add a dash of vanilla extract + 2 tbsp. of maple syrup.
3.Whip with an electric beater on high until light and fluffy.
For the pumpkin Pie Smoothie
1.Combine all ingredients together in a food processor on high. Blend on high until perfectly smooth.
2.Add a reasonable amount of maple syrup or molasses to taste.
Assembling the Parfait!
1.In 2 small jars or glasses, start with a thick layer of pumpkin pie smoothie (about ¼ of the smoothie in each jar.)
2.Add a big scoop of coconut whip to the jar or glass.
3.Add about ¼ cup of your desired granola.
4.Top with another thick layer of smoothie (this should finish off the rest of the smoothie.)
5.Sprinkle with more granola, for the top, add a BIG dollop of coconut whip and a dash of cinnamon. Enjoy! #letscookvegan
from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/148095468249
from Tumblr http://0foodphotography.tumblr.com/post/148095891142