Paleo Brazilian Guava Cheesecake Parfaits

Allergens

Tree nuts (almonds, cashews), pistachios

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tbsp raw honey
• ¼ tsp sea salt
• 2 cups cashew pieces
• ¼ cup lemon juice
• ½ cup canned coconut milk
• 6 tbsp raw honey
• 1 ½ cups guava puree
• ¼ cup chopped pistachios (optional)

Instructions

1. Prepare the base by combining almond flour, melted coconut oil, 2 tablespoons of honey, and sea salt in a bowl. Mix well and press into the bottom of each parfait glass to create a crust. Set aside to firm up. For the cheesecake filling, blend cashew pieces with lemon juice, ¼ cup of honey, and coconut milk until smooth and creamy. Gently fold in guava puree, taking care not to overmix. This will give a swirled effect when assembled. Spoon or pipe the cashew mixture on top of the crust layer in each parfait glass. If desired, sprinkle chopped pistachios over the cheesecake layer for added texture and visual appeal. Refrigerate the parfaits for at least 2 hours to allow them to set properly.

Chef’s Insight

This Paleo Brazilian Guava Cheesecake Parfait recipe highlights the combination of flavors and textures that make it a delightful dessert option for those following the Paleo diet. The crunchy pistachios add a nice contrast to the smooth cheesecake, while the guava puree brings a tangy element that balances the sweetness of the dish.

Notes

This recipe requires soaking cashews for at least 2 hours beforehand to achieve the desired creaminess in the cheesecake layer.