The word parfait is French for perfect, which is fitting because this layered dessert is a perfect way to satisfy your sweet-tooth. Cashew creme replaces the traditional dairy base, adding in heart healthy fats and a healthy dose of much needed magnesium. Make these in advance for an easy to grab dessert or afternoon treat.
prep time: 1 hour
1 pint of fresh wild (preferred) blueberries
½ pound Clean friendly granola
¼ cup bee pollen
For the Cashew Whip
1 ½ cups cashews
about 8 ounces coconut water
1 tablespoon coconut palm sugar
1 teaspoon vanilla extract
Place the cashews in a high speed blender along with the coconut water, sweetener, and vanilla. Whip on high, adding more water as needed to turn the cashews into a creamy consistency. Scoop into a glass jar until ready to use. Stores in the fridge for up to 5 days.
To build the parfaits:
Use two wide mouth cups and begin by adding a layer of blueberries. Top with granola, then add a few tablespoons of the cashew whip. Sprinkle with bee pollen then repeat until you fill the cup.
Place in the fridge to cool for at least 15 minutes before serving.
Recipe by Frank Giglio
Photography by Lynn Karlin