ABOUT THE RECIPE:
These bountiful Rockin’ Berry Parfaits are the perfect way to serve farm fresh strawberries, raspberries and blueberries when they are in season. A delectable cashew “cream” is layered between layers of luscious berries, garnished with a cookie on top. The red, white and blue theme of this dessert makes an excellent choice for a July 4th party. Delightful!
Makes 6 servings
CASHEW-COCONUT “CREAM” LAYER
1½ cups raw cashews, soaked (see note)
¼ cup raw unsweetened shredded dried coconut, soaked (see note)
1 teaspoon vanilla extract
¾ cup filtered or spring water, plus more as needed
2 tablespoons maple syrup
2 to 3 cups fresh raspberries or strawberries (de-stemmed and sliced), plus more for garnish
2 to 3 cups fresh blueberries, plus more for garnish
3 vegan cookies, cut in half, for garnish
4 mint sprigs, for garnish
Put all of the Cashew-Coconut “Cream” ingredients in a blender and process until smooth and creamy. Add more water if needed to reach a whipped cream consistency. Refrigerate 2 to 4 hours, or until thoroughly chilled.
To assemble the parfaits (see note), put a heaping tablespoon or more of the “cream” in each of six parfait, wine or martini glasses. Top the “cream” with one-sixth of the raspberries or strawberries (reserving 6 pieces for garnish). Then top with another heaping tablespoon of “cream.” Next, add one-sixth of the blueberries to each glass (reserving 6 blueberries for garnish). Spoon the remaining Cashew-Coconut “Cream” over the top of the parfaits, dividing it evenly among the six glasses. Garnish each parfait with one raspberry or a few strawberry pieces, one blueberry, a cookie half and a mint sprig. Serve immediately.
Chef’s Note: To soak the cashews, put them in a small bowl and pour in enough water to cover. Refrigerate 1 to 2 hours. Drain and rinse well under cool running water.
Chef’s Note: To soak the coconut, put it in a small bowl and pour in enough water to cover. Refrigerate 1 to 2 hours. Drain well before use.