Moonlit Forest Berry Parfaits for Two

Allergens

None

Ingredients

• 2 cups mixed berries (strawberries, blueberries, and raspberries)
• 1 cup full
• fat coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 3 tablespoons honey or maple syrup
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter, cubed

Instructions

1. In a small bowl, combine the mixed berries and set aside.
2. In a separate bowl, blend the coconut milk and vanilla extract until stiff peaks form. Set aside in the refrigerator.
3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. In a medium bowl, whisk together the almond flour, coconut flour, honey or maple syrup, and salt until well combined.
5. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture forms small crumbles.
6. Spread the crumble onto the prepared baking sheet and bake for 12 15 minutes, or until golden brown. Allow to cool completely.
7. To assemble the parfaits, start by adding a layer of the almond flour crumble, followed by a generous scoop of coconut whipped cream, then a layer of mixed berries. Repeat this process until you reach the top of your glass or dish.
8. Top each parfait with a final dollop of coconut whipped cream and garnish with fresh berries.

Chef’s Insight

For an added touch, garnish with fresh mint leaves and a dusting of cocoa powder.

Notes

This recipe is both Paleo and gluten-free.