Pumpkin Mousse Parfaits
Recipe type: Dessert
Cuisine: Paleo, Gluten free, vegan
Serves: 6
  • For the Ginger Snap Cookies
  • ½ cup raw pumpkin seeds
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1.5 tablespoons coconut oil
  • 1 teaspoon molasses
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1.5 tablespoons dairy free milk
  • For the Mousse:
  • 1 can full fat coconut milk
  • ½ cup pure maple syrup
  • 1.5 Tbsp agar agar flakes
  • 1tsp cinnamon
  • ¼ tsp nutmeg
  • Dash of ground ginger
  • Cloves (optional)
  • 1 cup pumpkin puree
  • 2 tbsp Tapioca Flour
  • For the Coconut Cream
  • The cream from the top of a can of full fat coconut milk
  • 2-3 tablespoons pure maple syrup
  • NOTE: alternately use dairy free yogurt
  1. For the cookies:
  2. Preheat oven to 325F
  3. Line a baking sheet with parchment paper
  4. Place the pumpkin seeds in your food processor and process until finely ground
  5. Add the rest of the ingredients and combine until a ball of dough forms.
  6. Form tablespoon sized balls of the dough and place them on the cookie sheet
  7. Using the palm of your damp hand press the cookies down flat
  8. Bake for 10-12 minutes
  9. makes 9 cookies
  10. For the Mousse:
  11. Whisk together the maple syrup and agar agar flakes in a bowl or measuring cup. Set aside to allow agar to being dissolving.
  12. In a small bowl, whisk together the pumpkin puree and tapioca powder. Set aside.
  13. In a medium sauce pan, whisk together the coconut milk, maple syrup agar mixture, and seasonings. Bring to a boil and then reduce heat to low and simmer for about 15 minutes.
  14. Remove from heat and add in the pumpkin puree/tapioca mixture.
  15. Pour mixture into a shallow dish and allow it to set in the fridge for about 2 hours. Cover and store in the fridge until ready to assemble the parfaits
  16. For the Coconut Cream:
  17. Chill a can of full fat coconut milk in the fridge over night (or a few hours)
  18. Scoop out the fat from the top and place in it a small bowl (you will only use the fat)
  19. Whisk in the maple syrup
  20. Place back in the fridge to chill and keep firm
  21. (alternatively use dairy free yogurt)
  22. To assemble:
  23. In a Champaign glass or other cup, layer the ingredients : Cookies|Mousse|Cream.
  24. Top with more cream and a piece of cookie.
  25. Store in the fridge until ready to serve
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/pumpkin-mousse-parfaits-vegan-paleo/