Pumpkin Parfait With Ginger Cream And Pumpkin Spiced Granola Topping

Taken from Splendor in the Raw


INGREDIENTS


Pumpkin Parfait 
•  ¼ cup water (more or less)
•  ½ medium pumpkin, peeled, seeded and cut into chunks
•  1 tsp pumpkin pie spice 
•  2 Tbsp raw agave nectar or sweetener of choice 
•  ½ tsp Himalayan pink salt 
•  ½ tsp vanilla powder 


Ginger Cream 
•  1 cup cashews, soaked 4 hours 
•  1 cup coconut cream 
•  ½ cup water 
•  ¼ cup agave 
•  ¼ cup maple syrup 
•  1/8 tsp Himalayan pink salt 
•  2 Tbsp fresh ginger, grated 
•  1 Tbsp lecithin  
•  ½ cup coconut oil, melted 


Pumpkin Spiced Granola 
•  2 cups almonds, soaked overnight
•  1 cup cashews, soaked overnight 
•  1 cup pumpkin seeds, soaked overnight 
•  1 cup raisins 
•  1 Tbsp vanilla powder 
•  1 tsp pumpkin spice 
•  ½ tsp Himalayan pink salt 


PROCEDURE: 
Pumpkin Parfait 
1. Place all ingredients as listed in a high powder blender, blend until smooth and creamy.  
2. Add more water if necessary to create a smooth puree.  
3. Transfer to container and chill until set.  
4. Keeps in freezer in air tight container for months.  


Ginger Cream   
1. Place all ingredients, except the lecithin and coconut oil, in a high powder blender and blend until creamy.  
2. Add lecithin and coconut oil and blend until well combined.  
3. Transfer to a container and chill until set.  
4. Keeps in freezer in air tight container for months.   


Pumpkin Spiced Granola 
1. Place all nuts and seeds in a large bowl, cover with water and soak overnight. Place raisins in a 
separate bowl, cover with water and soak overnight.  
2. Place the raisins, along with their soaking water in a food processor and puree until smooth.  
3. Drain and rinse the nuts and seeds and discard the soaking water.  
4. Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the 
consistency of granola, then add vanilla, pumpkin spice and salt. Pulse briefly to incorporate.  
5. Transfer mixture onto Teflon sheets and place in dehydrator on 105 F for 4 hours.  
6. Remove from Teflon sheets and continue to dehydrate 8-10 hours or until desired crunchiness.  
7. Keeps in freezer in air tight container for months.   


To Assemble   
1. In parfait glass, place a layer of pumpkin, topped with a layer of the ginger cream followed by 
several more layers of the same.  
2. Top with pumpkin spiced granola and serve.   


Chef Tina Jo is a registered trademarks of Splendor in the Raw, Inc. © Chef Tina Jo. All Rights Reserved.