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Raspberry Cream Parfait

Yield: 4 small mason jars (250ml each)

Cookie Dough Granola

Ingredients:

  • 4 cups certified gluten-free oats
  • 1 cups chopped raw walnuts
  • 2 cups ground raw pumpkin seeds (I grind mine in my Blendtec or my coffee grinder)
  • 1 cup almond flour
  • ½ cup maple syrup
  • 1 tablespoon vanilla
  • ½ tablespoon black strap molasses
  • 3 tablespoon unsweetened applesauce
  • ½ cup liquefied coconut oil
  • ½ teaspoon sea salt

Directions:

  1. Preheat oven to 325 degrees F. Line a baking tray with parchment.
  2. Combine oats, chopped walnuts, ground pumpkin seeds, and almond flour in a large bowl.
  3. In a smaller bowl, combine maple syrup, vanilla, molasses, applesauce, coconut oil, and sea salt.
  4. Add liquid ingredients to dry ingredients and mix until well combined.
  5. Spread onto baking sheet and bake for 35-40 minutes. The edges of the granola like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that. You MUST watch this and stir regularly to prevent from burning.
  6. Remove from oven and let cool completely on tray.
  7. Store in a sealed container on the counter for two-three days, then move to the freezer.

Sweet Cashew Cream

Ingredients:

  • 1 ¼ cup cashew pulp (made from 1 ½ cups raw cashews)
  • 4 tablespoons maple syrup (honey would work too)
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • pinch sea salt

Instructions:

  1. Make the cashew pulp: place the cashews in a bowl and cover with water (by about two inches). Let soak overnight (or at least 6-8 hours). I always cover mine with a plate while they’re soaking.
  2. Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water, and a pinch of sea salt. Blend until liquid.
  3. Set a nut-milk bag over a big bowl or pitcher (a piece of cheesecloth works too). Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
  4. The liquid can be used for milk (I use homemade nut milk in all my baking and smoothies)! The contents of the cheesecloth (cashew pulp) or nut-milk bag can be used for the cashew cream.
  5. Place the cashew pulp, maple syrup, coconut oil, lemon juice, vanilla and sea salt in a small bowl. Stir until well combined.
  6. Refrigerate until ready to use.

Here’s a link to my homemade almond milk recipe– you can just sub cashews for the almonds. If you don’t want to make homemade milk you can skip this step by soaking 1 1/2 cups of raw cashews for 6 hours, rinse and add to a blender with the above ingredients. Your cream may not be as smooth, but it will still be yummy!

Build Parfaits:

  1. Place 3 tablespoons of sweet cashew cream in each small mason jar (250ml).
  2. Add 1 tablespoon of berries.
  3. Top with 3 tablespoons of cookie dough granola.
  4. Add 3 tablespoons of sweet cashew cream.
  5. Top with 1 tablespoon of cookie dough granola.
  6. Finish with a handful of berries.
  7. Serve immediately or let sit in the fridge for a couple of hours.

Article Source: http://www.sheletthemeatcake.com/2013/08/raspberry-cream-parfaits/