Ingredients
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the Chia Seed Jelly:
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1/4 cup water
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1 tbsp agave nectar (or maple syrup)
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1 tsp vanilla extract
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the Crust :
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1/2 cup rolled oats
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1 tbsp chopped walnuts or almonds
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1 tbsp melted coconut oil
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pinch of salt
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the Filling :
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1 ripe banana , sliced
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1 small orange , peeled and sectioned
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1 small apple , cored and sliced
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1 kiwi fruit , cubed
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1/2 cup frozen berries (blueberries, raspberries, blackberries), thawed
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1/4 cup unsweetened shredded coconut flakes
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1/2 cup unsweetened coconut yogurt
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handful of fresh mint leaves, roughly chopped
Directions
Subtitle: This colorful, fruity, and creamy parfait is perfect for any occasion and incorporates flavors and ingredients from around the world.
Description: This vibrant vegan dessert features layers of tropical fruits, chia seed jelly, coconut yogurt, and fresh mint leaves, all served over a bed of crunchy rolled oats. It’s both beautiful and delicious, making it ideal for impressing your guests at your next dinner party or simply enjoying as a sweet treat after a meal.
Ingredients:
For the Chia Seed Jelly:
– 1/4 cup water
– 1 tbsp agave nectar (or maple syrup)
– 1 tsp vanilla extract
For the Crust:
– 1/2 cup rolled oats
– 1 tbsp chopped walnuts or almonds
– 1 tbsp melted coconut oil
– pinch of salt
For the Filling:
– 1 ripe banana, sliced
– 1 small orange, peeled and sectioned
– 1 small apple, cored and sliced
– 1 kiwi fruit, cubed
– 1/2 cup frozen berries (blueberries, raspberries, blackberries), thawed
– 1/4 cup unsweetened shredded coconut flakes
– 1/2 cup unsweetened coconut yogurt
– handful of fresh mint leaves, roughly chopped
Instructions:
1. To make the chia seed jelly, whisk together the water, agave nectar, and vanilla extract until combined. Stir in the chia seeds and let sit for about 10 minutes to thicken.
2. Meanwhile, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. In a food processor, combine the rolled oats, nuts, coconut oil, and salt. Pulse until well combined and the mixture resembles wet sand.
4. Press the oat mixture into the bottom of a parfait glass or small bowl. Bake for 10 minutes or until lightly golden brown. Set aside to cool completely.
5. For the filling, place the banana slices on the bottom of each serving glass or bowl. Top with the orange sections, apple slices, and kiwi cubes. Sprinkle the frozen berries and coconut flakes evenly among the glasses.
6. Spoon the chilled coconut yogurt onto the top of each layer, leaving some room for the mint leaves. Garnish with additional mint leaves and serve immediately.
Difficulty: Easy
Nutrition Information per Serving (approximate):
Calories: 310kcal
Carbohydrates: 53g
Protein: 10g
Fat: 15g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 45mg
Potassium: 550mg
Fiber: 11g
Sugar: 27g
Vitamin A: 160% of the Daily Value (DV)
Vitamin C: 140% of the DV
Calcium: 10% of the DV
Total Time Needed: 20 minutes active preparation + 1 hour refrigeration time
Steps
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1
Done
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To make the chia seed jelly, whisk together the water, agave nectar, and vanilla extract until combined. Stir in the chia seeds and let sit for about 10 minutes to thicken. |
|
2
Done
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Meanwhile, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
3
Done
|
In a food processor, combine the rolled oats, nuts, coconut oil, and salt. Pulse until well combined and the mixture resembles wet sand. |
|
4
Done
|
Press the oat mixture into the bottom of a parfait glass or small bowl. Bake for 10 minutes or until lightly golden brown. Set aside to cool completely. |
|
5
Done
|
For the filling, place the banana slices on the bottom of each serving glass or bowl. Top with the orange sections, apple slices, and kiwi cubes. Sprinkle the frozen berries and coconut flakes evenly among the glasses. |
|
6
Done
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Spoon the chilled coconut yogurt onto the top of each layer, leaving some room for the mint leaves. Garnish with additional mint leaves and serve immediately. Difficulty: Easy Nutrition Information per Serving (approximate): Calories: 310kcal Total Time Needed: 20 minutes active preparation + 1 hour refrigeration time |
