Vegan Pumpkin Mousse Parfait
½ c. milkadamia Unsweetened
3/4 c. full fat coconut cream from the can
2 c. raw cashews
1 15 oz can pumpkin puree
1/3 c. maple syrup
1.5 tsp. pumpkin pie spice
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
- Blend all ingredients (use only ½ c. of the coconut cream) in a high-speed blender until completely smooth. Soak or boil cashews for 10 minutes ahead of time if you don’t have a high-speed blender like a Vitamix.
- Split up the rest of the coconut cream into a few small mason jars on the bottom. I like to add about 1 Tbsp. to each little mason jar. The mousse should fill up 4 small mason jars. If you don’t want to add it to mason jars, store in one big container and eat as much as you’d like at once
- Fill up the rest of the jars with the mousse then refrigerate overnight.
- Serve with granola of choice, nuts or chocolate chips on top and a sprinkle of cinnamon! This lasts in the fridge up to 5 days.