Dairy-Free Chocolate-Pumpkin Parfait with Cashew Cream

From Kristin Sheehan

Cashew Cream

  • 2 cups unsalted raw cashews
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons vanilla extract
  • Sea salt

Makes about 2 1/2 cups

Avocado-Chocolate Pudding

  • 2 ripe Hass avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup

Makes about 2 cups.

Pumpkin Mousse

  • One 16-ounce tetrapak or 15-ounce can pure pumpkin
  • 1/4 cup plus 1 tablespoon maple syrup
  • 3/4 teaspoon pumpkin pie spice

Makes about 2 cups

Garnish

Cacao nibs

Directions:

  1. Make the cashew cream: Place cashews in a bowl and cover with water. Cover the bowl. Soak the cashews overnight.
  2. Drain and rinse the cashews; drain again. Place the cashews in a blender with 3/4 cup water, the maple syrup, vanilla, and a pinch of salt. Blend until completely smooth, scraping down the sides as needed. (You may need to add a little more water to thin out the cream.) Pour into a bowl, cover, and chill in fridge while you prepare the rest of the parfait ingredients.
  3. Make the avocado-chocolate pudding: Cut the avocados in half and remove the pits. Scoop the flesh into a food processor. Add the cocoa, coconut milk, and maple syrup. Puree until smooth.
  4. Make the pumpkin mousse: If the pumpkin is not completely smooth, puree in a blender or food processor. Combine the pumpkin, maple syrup, and spice in a bowl and stir until well combined.
  5. Next, make the parfaits: For each parfait, in an 8-ounce (or larger) glass, layer about 1/3 cup each of the mousse, pudding, and cashew cream. Repeat the layering. Chill before serving.
  6. Garnish and serve: Just before serving, sprinkle each parfait with cacao nibs.

While the recipe might appear daunting, don’t despair. This delicious treat can be made the day before Thanksgiving. Serves 6.