Vegan Chocolate Pumpkin Pudding Parfaits
5 dates pitted
1 cup frozen pumpkin purée
1/2 an avocado
1/2 cup nut milk
6 oz dark chocolate, melted
1 tablespoon coconut oil
1 teaspoon vanilla
1/2 cup cocao powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 tsp pumpkin pie spice
Coconut Whip Cream
2 cans full fat coconut milk, refrigerated for at least 12 hours
2 tablespoons maple syrup
1-2 teaspoons vanilla
Halloween cookies ( I used Trader Joe’s Halloween Joe Joe’s)
cut up fruit
(Or Whatever you choose!!)
In a small bowl soak the dates in warm water for about 15 minutes. Drain the water and add the dates to a blender and add the rest of the pudding ingredients. Blend until it’s a very smooth mixture. It might take a few minutes and you might need to add a tiny bit more nut milk to get it to pudding consistency.
Scoop the pudding into the bottom of four small glasses and refrigerate for about an hour. While that’s happening, prepare the coconut whip cream by separating the fat on the top of the can from the liquid. Refrigerating the cans of coconut milk helps tremendously. We only want to use the fat today, but freeze the coconut water for smoothies or something else for another day.
3. Use the coconut fat from both cans and add it to the bowl of a mixer. Beat on high speed for about five minutes and then add the maple syrup and the vanilla. The coconut whip should be thick and look like whip cream.
4. Take the pudding out of the fridge and add the crushed cookies and the coconut whip. Add any other toppings you’d like and enjoy!
**recipe adapted from @thefloatingkitchen