When fresh berries are in season, these splendid parfaits make a welcome dessert or festive breakfast treat! You can use any berries you like in this versatile recipe – but you can change it up and use sliced peaches, mangos, or any fruit you like!
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. It makes an excellent choice for a festive (but easy), fruit-based dessert. Delightful!
Makes 6 servings
INGREDIENTS:
CASHEW-COCONUT “CREAM” LAYER
1½ cups raw cashews, soaked (see note)
¼ cup unsweetened shredded dried coconut, soaked (see note)
1 teaspoon vanilla extract
¾ cup water, plus more as needed
2 tablespoons maple syrup
BERRY LAYER
2 to 3 cups fresh raspberries and/or strawberries (de-stemmed and sliced), plus extra berries for garnish
2 to 3 cups fresh blueberries, plus more for garnish
ADDITIONAL INGREDIENTS
3 vegan cookies, cut in half, for garnish
4 mint sprigs, for garnish
INSTRUCTIONS:
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, 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. Then top the berries with another heaping tablespoon of “cream.” Next, add one-sixth of the blueberries to each glass. Spoon the remaining Cashew-Coconut “Cream” over the top of the parfaits, dividing it evenly among the six glasses. Garnish each parfait with a few raspberries or strawberry slices, 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. Put the soaked cashews in a fine-screened sieve. 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 very well before use.
Ingredients
Directions
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. It makes an excellent choice for a festive (but easy), fruit-based dessert. Delightful!
Makes 6 servings
INGREDIENTS:
CASHEW-COCONUT “CREAM” LAYER
1½ cups raw cashews, soaked (see note)
¼ cup unsweetened shredded dried coconut, soaked (see note)
1 teaspoon vanilla extract
¾ cup water, plus more as needed
2 tablespoons maple syrup
BERRY LAYER
2 to 3 cups fresh raspberries and/or strawberries (de-stemmed and sliced), plus extra berries for garnish
2 to 3 cups fresh blueberries, plus more for garnish
ADDITIONAL INGREDIENTS
3 vegan cookies, cut in half, for garnish
4 mint sprigs, for garnish
INSTRUCTIONS:
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, 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. Then top the berries with another heaping tablespoon of “cream.” Next, add one-sixth of the blueberries to each glass. Spoon the remaining Cashew-Coconut “Cream” over the top of the parfaits, dividing it evenly among the six glasses. Garnish each parfait with a few raspberries or strawberry slices, 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. Put the soaked cashews in a fine-screened sieve. 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 very well before use.
