Tuesday, November 4, 2014

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Our friend Betty made these pumpkin parfaits for us and our son LOVED them. She made a few alteration to the original recipe which are listed below.

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 teaspoon cinnamon
  • dash of nutmeg, cloves, and allspice
  • 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 if needed. You will have to scrape down the sides of the food processor while processing. 

Ginger Whipped “Cream”
  • 1/2 cup cashews meal
  • 2 TBS to 1/4 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 as needed 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 fresh cranberries
  • 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. 

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.

The recipe is from http://www.rawmazing.com/raw-pumpkin-cranberry-ginger-parfaits/

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