This vegan pumpkin mousse with pecan granola clusters is so delicious it could easily be transformed into a healthy dessert or a delicious and scrumptious dessert.
I had a hard time naming this vegan pumpkin mousse; it is so delicious and creamy and elegant that I almost called it “deconstructed pumpkin pie” or “vegan pumpkin parfait.” It is so yummy that I’m pretty sure you’ll be everybody’s favorite person when they try it; it is epic. But it is also super healthy and topped with the most delicious and crunchy pecan granola clusters.
INGREDIENTS TO MAKE THE PUMPKIN MOUSSE
- pumpkin puree you can use canned or homemade
- coconut cream or full-fat coconut milk
- Maple syrup
- coconut sugar or brown sugar
- all-spice, clove, ginger, cinnamon, vanilla
- chia seeds
HOW TO MAKE THE NOURISHING PUMPKIN MOUSSE?
It is done in one simple step, you put the ingredients in the blender, blend, serve in wine glasses or other small containers, and let it sit in the fridge.
It is that easy! And meanwhile your mousse is setting in the fridge you can start with your granola clusters.
INGREDIENTS TO MAKE THE GRANOLA CLUSTERS
- chopped nut
- coconut oil
- brown or coconut sugar
- almond butter
- Maple syrup
tips, tricks & other recipes:
- I know that if you make this recipe as a dessert it will be fantastic for Thanksgiving. And if you prepare it for breakfast, it will be a great breakfast for your family over the break.
- I love individual desserts, don’t you think that they are easier to serve and a bit fancier?
- Here are other granola and pumpkin recipes: vegan pumpkin scones, butternut squash and tomato sauce, granola, dark chocolate and pumpkin bread.
Here is the recipe for this
vegan pumpkin parfait with pecan granola clusters
Vegan Pumpkin Parfait with pecan granola clusters
- 1 cup chopped pecans
- 1 1/2 cup sprouted oats from One Degree Organics
- 1 tablespoon coconut oil
- 4 tablespoons brown sugar or coconut sugar
- ¼ cup almond butter
- 4 tablespoons maple syrup
- 1 can of pumpkin puree or 1 ½ cup or 15 oz or 425 grams of home cooked pumpkin
- 1 can cream of coconut or coconut whole milk full fat
- ¼ cup maple syrup
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon all-spice
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons chia if using coconut cream 4 tablespoons of chia seeds if using coconut whole milk
- coconut whipped cream
- plain yogurt I use almonds or cashews
- Turn the oven to 350ºF.
- Put nuts and sprouted rolled oats on a baking prepared with parchment paper or a silicone mat. Mix and set aside.
- In a saucepan put the coconut oil, almond butter, sugar and maple syrup. Place over medium heat and stir until everything is well incorporated.
- Pour the mixture over the oats and nuts, mix until all is well covered, spread in a single layer on the tray and bake for 20 minutes.
- Rotate the tray after 10 minutes, bake for 8 to 10 more minutes.
- Remove from the oven and allow to cool.
- Put all ingredients in a blender, blend until all ingredients are well combined. It is s important to let the mixture cool for five minutes before tasting.
- Divide the mixture into the containers you’ll be using and refrigerate for 20 minutes or until firm.
- Top the pumpkin pie with one or two tablespoons of yogurt or whipped coconut cream and top with the granola clusters. You can sprinkle cocoa, chocolate chips or pomegranate seeds.
This was created in partnership with One Degree Organics, in November 2017 the recipe, opinions, and pictures are all mine. Thank you for supporting the brands I work with.