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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.
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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.
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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.
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