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.
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“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.
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- 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
- 40g organic whole pecans
- 30g mixed nuts
- 35g ground almonds
- 1 tbsp plus 1 tsp coconut oil
- 1 tbsp plus 2 tsp almond butter
- 1 tbsp plus 2 tsp coconut flour
- 1 tbsp plus 2 tsp organic dark agave syrup
- ¾ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp sea salt flakes
- 1 tbsp plus 1 tsp organic coconut sugar
- 425g pumpkin puree
- 125g organic cashews (soaked overnight)
- 100g coconut cream (see notes)
- 55g Irish moss paste
- 80g organic dark agave syrup
- 50g coconut oil (melted)
- 10g cacao butter (melted)
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- ½ tsp allspice
- ¼ tsp ground cloves
- ½ tbsp vanilla extract
- 1 tsp lemon juice
- Pinch sea salt
- 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.
- 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.
- Transfer the ingredients for the filling to the bowl of the food processor and blend until smooth.
- 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.
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.