I’ve never been a really big dessert person. THAT is definitely changing! The shining stars of the raw food world are the desserts. This is the first time in my life that I have ever made a parfait but it certainly won’t be the last.This recipe is so light…. so creamy, crunchy, and sinfully sweet! Wait, did I say sinful? It’s anything but. An absolute guiltless, creme de la creme dessert!
Very Berry Parfait
- Vanilla Kreme-
- 2 young coconuts (about 2 cups meat)
- 1 1/2 c of coconut milk
- 1/3 c agave nectar
- 4 T soy lecithin
- 4 T coconut oil
- 1 T vanilla extract
- 1/3 c pecans, soaked
- 1/3 c almonds, soaked
- 1/3 c sunflower seeds, soaked
- 1/3 c walnuts, soaked
- 1/3 c Brazil nuts, soaked
- 1/3 c raisins, dates, or currants
- 1/4 c agave nectar
- 1 1/2 t vanilla extract
- 1 t cinnamon
- Pinch of sea salt
- Variety of fresh berries (strawberries, blackberries, raspberries, blueberries,etc)
- Whipped Kreme-
- 1/2 cup raw macadamia nuts
- 1/2 cup of fresh coconut milk*
- 1 1/2 T agave nectar
- 1/2 T lemon juice
- 1/2 T vanilla extract
- 1 pinch sea salt
- 1/4 cup coconut oil, melted
- 1/2 T sunflower (or soy) lecithin, or 1 t psyllium husks (must stay in freezer to set up if using husks)
Vanilla Kreme- Scoop out all the coconut meat and place in a food processor. Reserve the coconut water for another time. Add the coconut milk, agave, soy lecithin, coconut oil, and vanilla to the food processor and process till smooth and creamy. Transfer to a freezer safe container and freeze for 60 to 90 minutes.
Granola- Prepare the granola the day before as it requires dehydration time.Pre-soak, rinse, and drain your pecans, almonds, sunflower seeds, walnuts and Brazil nuts in advance. Pulse them in a food processor until coarsely chopped. Add the raisins, agave, vanilla, cinnamon, and salt. Continue to pulse until the mixture just begins to bind together. Dehydrate 4 to 6 hours. Store this in an air-tight container for up to a month in the fridge.
Fruit- Combine various fresh berries in a bowl and set aside.
Whipped Kreme- Blend all of the ingredients except for the coconut oil and lecithin (or husks) in a Vitamix until smooth. Now add the oil and the lecithin and blend on high for about 8-10 more seconds. Set in fridge for one hour if using lecithin. Set in freezer if using the psyllium husks. Yields approx. 1 cup. *the coconut milk in this recipe is made by blending 1 c coconut meat along with 2 c coconut water in a Vitamix. It is not grated, strained or otherwise processed.
Assembly- Spoon some vanilla kreme into a small dessert bowl. Add a layer of fresh berries, and then a layer of granola. Top it all off with the whipped kreme and dust with coconut flakes or cocao nibs.
Credits; the whipped kreme recipe is a modification of a fantastic recipe I found online at www.thesunnyrawkitchen.blogspot.com