Pumpkin Spice Parfait

Servings: Makes: 4

Nutritional Information:

Per serving (245g)

Calories 552, Fat 41g, Saturates 31g, Sugars 24g, Salt 0.28g


Ingredients

For the pumpkin layer

For the coconut whipped cream

For the toasted oats

Method

1

Preheat oven to 180°C/350°F/Gas 4. Spread out the oats and pecans on a baking sheet and drizzle with the maple syrup. Sprinkle over the nutmeg and salt, and mix to coat. Bake for 10 minutes until toasted.

2

Transfer the solid part of the coconut cream to a bowl, discarding any liquid from the can. Add the maple syrup, vanilla and cream of tartar, and whip with a hand whisk until soft peaks form. Return to the fridge for 15 minutes before whisking again.

3

Add all the pumpkin layer ingredients to a high speed blender and blitz until smooth and well combined.

4

Assemble the parfaits by alternating each of the layers in tall glasses. Chill until ready to serve. Add an extra dusting of nutmeg and a couple of pecans before serving.

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