Ingredients
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the Date and Almond Butter filling:
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1 cup medjool dates (pitted)
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1/2 cup unsweetened almond butter
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1 tsp ground cinnamon
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Pinch of sea salt
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the Coconut Cream Topping:
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1 can full fat coconut milk (not beverage)
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1/2 cup shredded coconut
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1 tbsp arrowroot powder
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1/4 tsp sea salt
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Garnish :
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Sliced almonds
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Toasted coconut flakes
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Fresh mint leaves
Directions
Sub-Title: Ancient Grains Meet Modern Tastes In This Budget-Friendly, High-Fiber, Gluten-Free, Whole Foods Plant-Based, Raw, Seasonal Masterpiece!
Ingredients:
For the Date and Almond Butter filling:
* 1 cup medjool dates (pitted)
* 1/2 cup unsweetened almond butter
* 1 tsp ground cinnamon
* Pinch of sea salt
For the Coconut Cream Topping:
* 1 can full fat coconut milk (not beverage)
* 1/2 cup shredded coconut
* 1 tbsp arrowroot powder
* 1/4 tsp sea salt
Optional Garnish:
* Sliced almonds
* Toasted coconut flakes
* Fresh mint leaves
Instructions:
Date and Almond Butter Filling:
1. Soak the pitted dates in hot water until softened, about 10 minutes.
2. Meanwhile, combine the remaining filling ingredients in a food processor or high-speed blender and process until smooth. Set aside.
Coconut Cream Topping:
3. Open the can of coconut milk and separate the thick cream from the liquid water. Reserve both.
4. Add the reserved coconut cream to a medium bowl and mix in the arrowroot powder until well combined. Set aside.
Assembling the Parfaits:
5. Using a spoon, scoop out about 1/2 cup of the softened date mixture into each glass.
6. Top each serving with a generous dollop of the coconut cream topping.
7. Sprinkle optional garnishes on top if desired.
Difficulty Level: Easy
Note: These parfaits are best served chilled, so prepare them ahead of time and let them sit in the fridge for at least one hour before serving.
Steps
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1
Done
|
Soak the pitted dates in hot water until softened, about 10 minutes. |
|
2
Done
|
Meanwhile, combine the remaining filling ingredients in a food processor or high-speed blender and process until smooth. Set aside. Coconut Cream Topping: |
|
3
Done
|
Open the can of coconut milk and separate the thick cream from the liquid water. Reserve both. |
|
4
Done
|
Add the reserved coconut cream to a medium bowl and mix in the arrowroot powder until well combined. Set aside. Assembling the Parfaits: |
|
5
Done
|
Using a spoon, scoop out about 1/2 cup of the softened date mixture into each glass. |
|
6
Done
|
Top each serving with a generous dollop of the coconut cream topping. |
|
7
Done
|
Sprinkle optional garnishes on top if desired. Difficulty Level: Easy Note: These parfaits are best served chilled, so prepare them ahead of time and let them sit in the fridge for at least one hour before serving. |
