Blushing Berry Parfaits
Discover a vegan-friendly dessert inspired by sun-kissed summer meadows, bursting with flavors and textures that evoke the joy of a lazy brunch in the warm sunshine.
Allergens
Nuts (Cashews)
Ingredients
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries) 2 cups soaked cashews 1 can full fat coconut milk 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 cup almond flour
Instructions
- Drain and rinse the soaked cashews.
- Blend cashews, coconut milk, maple syrup, and vanilla in a high speed blender until smooth and creamy.
- In a separate bowl, mix almond flour with 2 tablespoons of the cream to create a thick paste.
- Divide half of the berries evenly among four tall glasses or jars.
- Spoon a generous dollop of the cashew cream on top of the berries in each glass.
- Carefully spread the almond flour mixture over the cream layer, making sure to cover it completely.
- Repeat layers with remaining berries and cashew cream.
- Finish with a final dollop of cashew cream and garnish with fresh berries and a mint leaf.
Chef’s Insight
The secret is in the balance of sweet, tangy, and creamy flavors that dance together like morning sunlight.
Notes
Adjust sweetness as desired by adding more maple syrup or adjusting the amount of fresh berries used.