Raspberry Cream Parfaits

by Maggie on August 14, 2013

Bookmark and Share

 

raspberry cream parfaits

I’m taking a break from Zucchini recipes (I have one more in store for you).  These Raspberry Cream Parfaits can be made with any berry – I think wild blueberries would be fabulous.

You could also use frozen berries.  What’s nice about frozen berries is the natural syrup that comes when the berries melt.  It makes the parfaits look even prettier.

This means you can make these parfaits any time!

We’re in peach season here and I can imagine peach parfaits would be amazing!  Peach parfaits for breakfast anyone?  I enjoyed a bowl of fresh peaches and blackberries this morning.  Peach and blackberry parfaits?  Yes please.

The key to these parfaits lies in the cashew cream.  Sweet cashew cream is so easy to make.  I make mine after I’ve made homemade cashew milk.  It’s what’s left behind once the milk is made, also known as the pulp.  Once I add some lemon, maple syrup, and a few other ingredients to the pulp, I have sweet cashew cream.

You don’t need to make your own cashew milk first, but I recommend it (see below if you want to skip the nut milk step).  First of all, homemade cashew milk is delicious and much more nutritious than store bought dairy-free milks.  Secondly, it results in a much creamier and smoother cashew cream.  All you need to make your own nut milks (our faves are cashew and almond) is a nut milk bag, some raw nuts, a blender, water, and a pinch of sea salt.

It’s that simple.

Step One – Make the Cookie Dough Granola

Step Two – Make the Cashew Milk (see below if you want to skip this step)

Step Three – Make the Sweet Cashew Cream

Step Four – Wash your berries

Step Five – Build your parfaits

Although this recipe seems complex, it’s not at all.  Once you have everything ready (and you can bake the granola a day or two before) it takes a couple of minutes to get it ready.  Kids will love building their own parfaits!

 

raspberry cream parfaits2

Cookie Dough Granola

Ingredients

  • 4 cups certified gluten-free oats
  • 1 cup chopped raw walnuts
  • 2 cups ground raw pumpkin seeds (I grind mine in my Blendtec or my coffee grinder)
  • 1 cup almond flour
  • ½ cup maple syrup
  • 1 tablespoon vanilla
  • 1/2  tablespoon blackstrap molasses
  • 3 tablespoons unsweetened applesauce
  • ½ cup liquefied coconut oil
  • ½ teaspoon sea salt

Instructions

  1. Preheat oven to 325 degrees F.  Line a baking tray with parchment.
  2. Combine oats, chopped walnuts, ground pumpkin seeds, and almond flour in a large bowl.
  3. In a smaller bowl, combine maple syrup, vanilla, molasses, applesauce, coconut oil, and sea salt.
  4. Add liquid ingredients to dry ingredients and mix until well combined.
  5. Spread onto baking sheet and bake for 35-40 minutes. The edges of the granola like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that. You MUST watch this and stir regularly to prevent from burning.
  6. Remove from oven and let cool completely on tray.
  7. Store in a sealed container on the counter for two-three days, then move to the freezer.

Sweet Cashew Cream

Ingredients

  • 1 ¼ cup cashew pulp (made from 1 ½ cups raw cashews)
  • 4 tablespoons maple syrup (honey would work too)
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • pinch sea salt

Instructions

1. Make the cashew pulp: place the cashews in a bowl and cover with water (by about two inches).  Let soak overnight (or at least 6-8 hours).  I always cover mine with a plate while they’re soaking.
2. Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water, and a pinch of sea salt.  Blend until liquid.
3. Set a nut-milk bag over a big bowl or pitcher (a piece of cheesecloth works too).  Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
4.  The liquid can be used for milk (I use homemade nut milk in all my baking and smoothies)!  The contents of the cheesecloth (cashew pulp) or nut-milk bag can be used for the cashew cream.
5.  Place the cashew pulp, maple syrup, coconut oil, lemon juice, vanilla and sea salt in a small bowl.  Stir until well combined.
6.  Refrigerate until ready to use.

Here’s a link to my homemade almond milk recipe – you can just sub cashews for the almonds.  If you don’t want to make homemade milk you can skip this step by soaking 1 1/2 cups of raw cashews for 6 hours, rinse and add to a blender with the above ingredients.  Your cream may not be as smooth, but it will still be yummy!

Build Parfaits:

  1. Place 3 tablespoons of sweet cashew cream in each small mason jar(250 ml).
  2. Add 1 tablespoon of berries.
  3. Top with 3 tablespoons of cookie dough granola.
  4. Add 3 tablespoons of sweet cashew cream.
  5. Top with 1 tablespoon of cookie dough granola.
  6. Finish with a handful of berries.
  7. Serve immediately or let sit in the fridge for a couple of hours.

Yield: 4 small mason jars(250ml each)


Print This Post Print This Post

{ 8 comments… read them below or add one }

Laura @ Gluten Free Pantry August 14, 2013 at 10:37 am

These parfaits look divine and I love the recipe for sweet cashew cream-can’t wait to make these!

Reply

Sandra August 14, 2013 at 12:11 pm

These look great and I love the cashew cream idea. Must try that one.

Reply

Zoe August 14, 2013 at 1:31 pm

These look so good and beautiful, Maggie! Great photos, too. :) We’ve been enjoying peaches here, with coconut milk and honey, and I’ve also made pancakes with them (adapting a recipe from The Smitten Kitchen Cookbook). So good!

Reply

Hallie @ Daily Bites August 14, 2013 at 2:47 pm

So pretty, Maggie! Love that “cookie dough granola” idea!! :)

Reply

Kim-Cook It Allergy Free August 14, 2013 at 2:59 pm

Maggie…these are absolutely beautiful. I love how pretty they turned out AND how healthy they are too!! Such a fun treat! :D

Reply

Belladonna August 14, 2013 at 7:21 pm

Can you make this cream with Almonds, or do Cashews work better for some reason?

Reply

Carol August 15, 2013 at 6:43 pm

I am a sucker for anything in a jar but these – oh my! Gorgeous and so healthy!

Reply

Emily @ dontmissdairy.com October 11, 2013 at 2:26 pm

Hi Maggie! I love your cashew cream recipes. One problem I’ve been having is finding raw cashews (especially for a good price). Where do you buy yours?

Reply

Leave a Comment

Previous post:

Next post: