Vegan Pumpkin Parfaits
No-cook pumpkin parfaits with ginger snaps and dark chocolate drizzle are a healthier Thanksgiving dessert option. Vegan and Gluten-Free
Angela @ Vegangela.com
Dessert, Parfait, Pudding
2 cups (500 mL) vanilla soy yogurt
1 cup (250 mL) pumpkin puree
¼ cup brown or raw sugar (optional)
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger (optional)
4 ginger snap cookies (use gluten-free, as required)
2 squares of dark chocolate
Fresh mint (optional)
In a bowl, blend soy yogurt, pumpkin, and spices. Taste test and add sugar as required.
Spoon into martini glasses and chill for 1 hour.
Break-up ginger snap cookies and sprinkle them over the pumpkin, or wedge them into the pumpkin whole. Drizzle with chocolate and serve with a sprig of fresh mint.