2cans of full fat coconut milkrefrigerated overnight
1tspvanilla extract
1tbsp.maple syrup
Instructions
Pumpkin Cheesecake Mousse
In a high speed blender, add all ingredients starting with the liquids and blend until smooth (roughly 30-40 secs). Transfer to a glass bowl, cover and chill for 1 hour.
In 4 small mason jars, scoop in a layer of granola, then pumpkin mouse, then repeat between the two, until you’ve reached about 80% of the jar. Top with coconut whipped cream and dust with a bit more pumpkin pie spice.
Serve right away or screw on the lids and refrigerate for up to 3 days.
Note: You can make these the day before and have them prepped and ready for Thanksgiving dinner.
Coconut Whipped Cream
Scoop out the hardened coconut cream from the refrigerated cans of coconut milk. Leave out any liquid; you can save the liquid for smoothies or another recipe.
Add the hardened coconut cream to a high speed blender along with the vanilla and maple syrup and blend until smooth (roughly 20-30 seconds).
Top your parfaits or refrigerate until ready to use or for up to 3-5 days.
Notes
You can store these parfaits in a glass air tight container in the fridge for 3-5 days.