Vegan Mofo #2: Pumpkin Pie Parfait

All I can say about my first day of Vegan MoFo is WOW.  Holy delicious vegan overload.  I'm loving it!  How I wish I could look at every single MoFo blog post.

Today's MoFo post is a Pumpkin Pie Parfait! The big secret is that there's no pumpkin in this recipe. But I promise your taste buds will never know the difference. 

 

You'll need a high speed blender and food processor for this recipe.

First make the Vanilla Cream:

1 cup cashews
1/4 cup agave
1 teaspoon vanilla
1 teaspoon maca
1 tablespoon coconut oil (melted)
1/2 cup almond milk
pinch of sea salt

Blend all ingredients together until smooth and creamy.  Take out 1/2 of the cream (about 3/4 cup) and set aside.  To the remaining vanilla cream in the blender, add:

1 teaspoon coconut oil (melted)
1/2 cup carrot juice
1 teaspoon pumpkin pie spice

This makes the Pumpkin Cream.  Set aside.

In a food processor, make the Cinnamon Pecan Crumble:

1 cup pecans
2 tablespoons agave
1 teaspoon cinnamon
1/8 teaspoon sea salt

Pulse in food processor until it's combined and makes a fine crumble.

Time to put it all together.  In two small parfait glasses layer starting with:
1/3 of the Cinnamon Pecan Crumble
Vanilla Cream
1/3 of the Cinnamon Pecan Crumble
Pumpkin Cream

Put in the freezer to set for 1 hour.  Top with the remaining Cinnamon Pecan Crumble then refrigerate until ready to serve. 

I hope this satisfies your Fall sweet tooth!  And have a great Sunday.