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


How to: 

  1. 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.
  2. 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 
  3. Fill up the rest of the jars with the mousse then refrigerate overnight. 
  4. 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. 
  5. Enjoy!