I just used an organic vegan vanilla pudding mix for this & added fresh roasted & cooled pumpkin. Then I topped with just a drizzle of some pumpkin spice syrup I made for coffees. Sprinkled with pumpkin seeds that were pan-toasted in sesame oil, chile oil, and black lava salt with activated charcoal for an even smokier flavor. Then I topped it with some creamy caramel I made from canned coconut milk (mostly the thick cream), brown sugar, and pink Himalayan salt. C'est parfait!
No comments:
Post a Comment