Raw Pumpkin Cranberry Ginger Parfaits recipe

Pumpkin Purée

• 1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
• 1/4- 1/2 cup water
• 1 teaspoon cinnamon
• 2 tablespoons raw agave nectar or sweetener of choice

1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing. 

Ginger Whipped “Cream”

• 1/2 cup cashews, soaked overnight, rinsed and drained
• 1/2 cup water
• 1/4 cup coconut oil, melted
• 2 tablespoons fresh ginger, grated
• 2 tablespoons raw agave nectar or liquid sweetener of your choice

1. Place cashews and water in high-speed blender. Blend until smooth. 

2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended. 

3. Transfer to container and chill until set. 

Cranberry Layer

• 1 cup frozen cranberries, thawed
• 1/4 cup raw agave nectar

1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky. 

Pecan Layer

• 1 cup pecans
• 1 teaspoon cinnamon

1. Place pecans and cinnamon in food processor. Pulse until chopped. 

Assembly

1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.