Fall is in full swing now. I can feel the chills in the air where I am, especially when the sun is down! I’ve started wearing boots and scarves. I absolutely love it! ^_^
This recipe is a very simple one that is easily customized to suit your taste. I didn’t bother really measuring out spices and sweeteners since I like things less sweet and more spicy, but others may feel differently. I tasted the mousse and the apple filling while I whipped them up (what a burden, I know) to make sure I was hitting the flavor profile I wanted. I suggest you do the same. Just be careful not to taste all of it… 😉
I served my parfaits in various sized glasses so you can see some ideas. I think for 1-2 people, a larger wine glass would be nice, or a taller glass.
For a small crowd (max 5 people), try shooter sized parfaits! Isn’t it so cute?! It’s the perfect size after a hearty fall meal.
Bring these for your next fall get together or make them for date night (by yourself definitely counts!). Cheers to fall and pumpkin everything!
Sugar Free Apple & Pumpkin Parfaits
1-5 servings, depending on the size of serving vessel
Free of: Gluten, Refined Sugar, Soy
- 1/3 cup pumpkin puree* (omit for raw)
- 1 can full fat coconut milk, chilled overnight
- 1/2 tsp vanilla paste/extract
- sweetener of choice (I used a pinch of stevia)
- Spices (I used cinnamon, nutmeg, & clove)
- 1 small apple, diced small
- 1 cup dried fruit (I used apricot & raisins), reconstituted in water overnight & drained
- 1/4 cup water
- spices, to taste (I used cinnamon, nutmeg, allspice & clove)
- For the mousse, place all ingredients in either a blender or stand mixer with a whisk attachment. I recommend the mixer for best results.)
- Whip the mixture on high until stiff peaks form and hold their shape, about 4 minutes. If it isn’t whipping up, add a pinch of Ener-G egg replacement powder/1 Tb aquafaba to give it oomph. =P
- Once it is done, taste for sweetness and adjust if you need.
- For the filling, pour your diced apple in a medium sized bowl.
- Add your reconstituted fruit and 1/4 cup water to a blender/food processor. Blend until a syrup-like consistency forms. Add or subtract water as needed.
- Pour about 1/4 cup of the syrup into the bowl with the apple pieces. Save the syrup leftovers for another use (smoothies?!).
- Add dashes of your favorite apple pie spices to the filling, using them to your taste. Adjust for sweetness if you like, but it should be delicious!
- *You may either leave the filling uncooked, or warm it over a low flame on the stove if you like it soft. Just make sure to let the filling cool before you serve it with the mousse or the mousse will melt.
- Layer the mousse and filling in a glass and dig in with a spoon (or a cookie!).