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Pumpkin Pie Parfait (Paleo, Vegan)

Boy has it been a while since I posted something new – and I can’t think of anything better to share with you all than my Pumpkin Pie Parfait. Made with all vegan and Paleo ingredients as always – but this time I’ve included a secret ingredient to make it lower fat and lower calorie than my usual go-to treats.

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

“What’s this secret, magical ingredient that you speak of?” I hear you all shout (in my over-imaginative brain). Well, I’ll tell you all – it’s Indigo Herb’s Irish Moss. Yup, plain old seaweed. Commonly used in Ireland and Jamaica this beautiful golden moss is high in minerals, mineral salts, and amino acids. It’s also rich in carrageenan, in fact, 55% of its volume is made up of it.

Carrageenan is typically used as a thickening agent in the food industry, and it’s absolutely why I’ve decided to include it in my Pumpkin Pie Parfait.  However industrial carrageenan is highly processed and lacks all of the nutrients of Irish moss. Speaking of nutrients, Irish moss is rich in the following trace minerals; calcium, folate, iodine, iron, magnesium, potassium, selenium, sodium, and sulphur. It’s also packed with vitamins A, B, B₁, B₁₂, C, D, E, and K.

This Pumpkin Pie Parfait uses immune-boosting Irish moss, creamy cashews, earthy pumpkin, and fragrant spices for the ultimate autumn treat.

Due to its nutrient profile, it’s great for boosting collagen production in the body and acts as a natural anti-inflammatory. This means it can help to strengthen connective tissue and prevent joint injuries as well as boosting the skin’s natural glow and reducing the appearance of fine lines and wrinkles. Sea moss is also commonly used to enhance digestive function.

Anyway, if nutrition isn’t your thing then let’s talk food baby, yeah! I wanted to take the Pumpkin Pie and turn it into a dessert you could serve up at a party with minimal effort. I mean, with Halloween coming up it seemed like a no brainer. I certainly didn’t want to make yet another Pumpkin Pie, although I’m sure someday in the future a raw Pumpkin Pie will be happening.

The filling is super silky and smooth and somewhere between a raw cheesecake and mousse but with a freshness that you just can’t get with the good old fashioned Pumpkin Pie. The crumb is doused with cinnamon and brings a little saltiness and crunch. In whatever I make I always like to add a textural element and the crumb does this in the most perfect way. So, if you’re not a decent baker, or if you’d like to go raw for the nutritional benefits, check out my recipe for Pumpkin Pie Parfait below.

Looking for more recipe inspiration using Indigo Herbs products? Click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Pumpkin Pie Parfait (Paleo, Vegan)
 
Prep time
Total time
 
This Pumpkin Pie Parfait uses immune-boosting Irish moss, creamy cashews, earthy pumpkin, and fragrant spices for the ultimate autumn treat.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
For the Irish moss paste:

  • 10g Indigo Herbs Irish Moss (rinsed in cold water, then soaked for 3 hours in a bowl of cold water)
  • 125ml filtered freshly boiled water
For the crumb:

For the filling:

Instructions
  1. To make the Irish moss paste rinse the soaked Irish moss thoroughly under a cold tap. Place into a high-speed blender along with 125ml freshly boiled hot water and blend until smooth. Pass through a fine-mesh sieve and seal in an airtight container. Refrigerate for 1 hour before use.
  2. Place all of the crumb ingredients, except for the coconut sugar, into a food processor and pulse until it comes together like biscuit crumb. Transfer to a bowl and stir in the coconut sugar, cover and set to one side until needed.
  3. Transfer the ingredients for the filling to the bowl of the food processor and blend until smooth.
  4. Divide the crumb and filling evenly between 4 large glasses, or 6 smaller ones, layering the crumb then filling. Place into the freezer for 1 hour until set. Serve with whipped cream if you wish.
Notes
For the coconut cream place, a full fat can of coconut milk (free from gums) and place into the refrigerator overnight. Open the tin when needed, poke a hole into the hard white layer and drain out the coconut water. Use the solid white coconut mass for the filling.

Don't waste your remaining coconut cream - use as whipped cream instead! Simply add a dash of almond or vanilla extract and 1 tsp of agave or maple syrup then whip together until stiff peaks form.

Make sure you use cut moss and not the flakes!

Irish moss paste will store well in a sealed container in the fridge for up to 10 days. Add 1 tbsp a day to smoothies, sauces, and anything you wish for a nutrient boost.

 

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