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November 11, 2016


Nutty Pumpkin Parfait

MMM, Pumpkin! Nothing says Fall like pumpkin. It seems I usually have a tad left over from other recipes that I'm not real sure what to do with. Thus, the parfait was born!
Course Dessert
Author Coach Cathleen


Standard Nut Crust

  • 1/2 Cup Raw Nuts Almonds or walnuts
  • 7 Pitted Dates
  • 1/4 tsp Sea Salt

Pumpkin Filling

  • 3/4 Cups Macadamia Nuts Soaked at least an hour
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Coconut Milk
  • 2 1/2 Tbsp Coconut Oil Melted
  • 2 Tbsp Raw Agave
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 Dashes Spice Of your liking

Cashew Cream Topping

  • 1 Cup Raw Cashews Soaked for at least 5 hours
  • 1/4 Cup Coconut Milk
  • 2 Tbsp Raw Agave
  • 3 Tbsp Coconut Oil
  • 1 tsp Pure vanilla / coconut essence
  • Dash of salt


  • Filling Substitutions/additions: almond milk, Stevia, powdered ginger, clove powder, all spice powder, pumpkin spice, applesauce, any nut butter…respectively.
  • Blend crust in processor and layer in bottom of serving dishes.
  • Blend filling in high-powered blender till well blended. Layer on crust.
  • Blend topping in high-powered blender till creamy. Top parfait. Use any leftover crust to sprinkle if desired.

Cathleen has a strong background in athletics in general, most of her life has been devoted to martial art and combat training. Her love for high impact/dangerous sports has provided her with the forced pleasure of learning the anatomy and physiology of the human body and about the human condition in conflict. Which later drove Cathleen to spend over a decade working parallel in the medical and fitness industry prior to dedicating all her avocational time to her career as a Health and Wellness Consultant.

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