Mushroom Powered Pumpkin Parfait

It’s time to “fall” in love with a new treat.

This tasty recipe is the perfect dessert to satisfy all your pumpkin-spiced cravings.

INGREDIENTS

You can make more or less- but as long as you’re close to the following proportions, it will be delicious!

GRANOLA

• 1 cup rolled oats
• 3 Tbsp date paste
• 1/2 tsp ground cinnamon
• 1/2 tsp CHAGA Extract
• 1/4 tsp pumpkin pie spice
• 1 1/2 Tbsp coconut oil
• 1 pinch sea salt

PUMPKIN PUDDING

• 26 oz can of pumpkin
• 12 oz canned coconut milk
• 1/4 cup monk fruit
• 1/4 cup coconut sugar
• 2 large eggs (or egg replacement if vegan)
• 1 tsp cinnamon
• 1 tsp CHAGA Extract
• 1 tsp CORDYCEPS Extract
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg

PREPARATION

Step 1: Make The Granola

1. Mix all ingredients together.
2. Spread onto a baking sheet and bake at 350 for 15 minutes or until golden brown and fragrant.
3. Stir a few times and watch closely near the end to ensure it does not burn.
4. Remove from oven and let cool.

Step 2: Make The Pudding

1. Mix sugars, mushrooms and spices together.
2. Beat eggs in a large bowl and whisk in coconut milk.
3. Pour into a shallow baking dish and bake at 350 degrees for 40 minutes. The center should be slightly wiggly.
4. Remove from oven and let cool.

Step 3: Make The Parfaits!

1. Layer pumpkin pudding, granola and whipped cream (coconut for vegan) into a ramekin or cup and repeat until filled. Best if served immediately, but can be stored in the fridge and served later.