RAW VEGAN GLUTEN FREE PUMPKIN PARFAIT RECIPE

Pumpkin Purée

1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
1/4 c mulberries
1/4- 1/2 cup water
1 teaspoon cinnamon
2 tablespoons coconut nectar
1.Place pumpkin, cinnamon and coconut nectar 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
¼ cup hemp seeds, soaked overnight, rinsed and drained
1/2 cup water
1/4 cup coconut oil, melted
2 tablespoons fresh ginger, grated
2 tablespoons Coconut Nectar

1. Place cashews, hemp seeds and water in high-speed blender. Blend until smooth.
2. Add melted coconut oil, fresh ginger and coconut nectar. Process until well blended.
3. Transfer to container and chill until set

Goji Cranberry Layer

1/4 cup soaked Goji Berries
1 cup frozen cranberries, thawed
1/4 cup coconut nectar

1.Soak 1/4c of Goji berries in water over night or until soft and swollen with water, drain
2. Place soaked Goji Berries, thawed cranberries and coconut nectar into a food processor until it becomes a puree. it’s up to you if you want chunky or smooth.

Pecan Layer

1 cup pecans
1 teaspoon cinnamon
1. place both in a food processor and pulse until chopped

Assembly

In a glass begin layering with pecans, then some pumpkin puree, a cranberry layer then a layer of you ginger whipped “cream”. Repeat this pattern until your glass is filled with delicious autumnal flavor

Get your items to make this fabulous parfait atwww.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

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