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Pumpkin Mousse Parfaits | Vegan & Paleo

October 11, 2013 by Danielle Rouse 9 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

 

Vegan and Paleo Ginger Snap and Pumpkin Mousse Parfaits on thenourishinggourmet.com

A simple holiday dessert with a light pumpkin mousse, grain-free ginger snap cookies and coconut cream.

It’s Thanksgiving long weekend in Canada. I have been busy planning our family’s meal and of course, trying out a new dessert.

We love traditional foods like roasted vegetables and mashed potatoes . Usually we have a turkey, though as a child I ate many different types of birds for thanksgiving dinner. Growing up on an amateur bird farm, my dad raised geese, ducks, quail, pheasant, partridge, turkeys and chickens. We often had several birds for Thanksgiving dinner.

I love baking, so of course every year I have to try something different. Last year I made this delicious Pumpkin Dacquoise Torte which was a big hit. This year, I wanted to do something a little more simple, yet still fancy looking. These Pumpkin Mousse Parfaits are going to be perfect! We pretty much always serve something made with pumpkin for dessert, there are just so many ways to use pumpkin! From cakes to scones to bars ; pumpkin is so versatile.

Happy Thanksgiving Canada!

Pumpkin Mousse Parfaits
 
Author:
Danielle Rouse
Recipe type: Dessert
Cuisine: Paleo, Gluten free, vegan
Serves: 6
Print
 
Ingredients
  • 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
Instructions
  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
3.2.2124

540689_10151573287770379_2079424629_nDanielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with  fresh and wholesome ingredients. Danielle has become and expert at developing  recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts  an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.

Read all of Danielle’s posts here.

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Latest posts by Danielle Rouse (see all)

  • Pumpkin Mousse Parfaits | Vegan & Paleo - October 11, 2013
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Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Linda

    October 12, 2013 at 3:02 am

    Wonderful ideas and recipes Danielle

    Reply
  2. Sarah

    October 14, 2013 at 12:47 am

    This looks delicious. I love desserts with different textures: crunchy with creamy and smooth. And I am in love with all things pumpkin! I wish I could get the ingredients to make this but I live in China so maybe next year!

    Reply
  3. Alison @ Alison's List

    October 14, 2013 at 3:50 am

    I’m excited about this idea, as I’ll be hosting Christmas this year GF and DF. I don’t see any ginger listed I the ingredients for the ginger snaps, though. Is this a typo? I really like my ginger!

    Reply
    • Nancy

      October 14, 2013 at 1:53 pm

      Yes I was wondering the same thing. What makes these Ginger snaps without ginger?

      Reply
      • Danielle Rouse

        October 14, 2013 at 2:18 pm

        GAH! sorry ladies! Thank you for catching that. I used 1/2 teaspoon Ginger. I have updated the recipe. Silly ginger snaps without ginger 😛

        Reply
  4. Nikki

    October 18, 2013 at 2:24 pm

    Sounds wonderful! But I’m not familiar with agar agar flakes? Is there a substitute?

    Reply
    • KimiHarris

      October 18, 2013 at 2:57 pm

      You should be able to use gelatin – it just may be a different amount. 🙂

      Reply
  5. Jen

    July 7, 2014 at 9:06 am

    Thanks so much for this recipe. I am making it now with my children. My youngest, almost 2, has multiple allergies and I was soooo happy to come across this recipe! It smells delicious! I am happy it is low-sugar and has nutrient-rich ingredients. It is the first time I have used ground pumpkin seeds in anything and the cookies were really fun to make. We are not vegan, and I have never used agar agar, so I substituted about 1 tsp grass-fed beef gelatin. We are really excited to eat it when it is finished setting!

    Reply
  6. Lisa | Mummy Made.It

    October 13, 2014 at 10:50 pm

    Thanks for the healthy, yet elegant looking dessert!

    Reply

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