Vegan desserts

Rich chewy brownies and chocolate ginger snap pumpkin parfaits are perfect and health(er) ways to get into fall

Read on…

Chocolate Ginger Snap Pumpkin Parfaits

2 cups (500 mL) vanilla soy yogurt (we used strawberry for some extra flavor)
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
2 squares of dark chocolate
Fresh mint (optional)

1. In a bowl, blend soy yogurt, pumpkin, and spices. Taste test and add sugar as required.
2. 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.

Adapted from:

Rich and Chewy Brownies

Bottom Ingredients:
1 cup pitted medjool dates
1 cup mixed raw walnuts & almonds
1/4 cup raw cocoa

Top Ingredients:
2 ripe bananas
1/2 cup raw cocoa
4 tbsp raw almond butter
4 tbsp raw honey

1. Mix together all bottom ingredients in a food processor until well blended.
2. Spread bottom ingredients in a large glass baking pan until evenly distributed
3. Mix together top ingredients in a food processor until well blended.

4. Spread top blend over bottom layer base until evenly distributed.
5. Place in freezer for 30 minutes.

6. Cut into 16 squares, serve and enjoy!
7. Re-freeze whatever you don’t eat and enjoy at a later date!
Makes approximately 16 squares.

Adapted from:

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