Strawberry and Cream Parfaits!

Posted by on Feb 8, 2015 in Recipes | 0 comments

Okay, let me tell you this: after my partner ate this strawberry and cream parfait, he pulled me into him and planted a nice big kiss on my lips. If that’s what you’re hoping for this Valentine’s Day, this dessert might just help you achieve it! 

Strawberry and Cream Parfait!

Strawberry and Cream Parfait!

This sweet, sweet dessert parfait has a chocolatey hazelnut crust on the bottom, strawberry jam, fresh strawberries, vanilla brazil nut cream and powdered strawberry on top! Yes, that’s strawberry three ways. You could probably give the powdered strawberry on top a miss, but I think it adds an extra dose of strawberry flavor that is oh so delicious.

The sexiest dessert ever?

The sexiest dessert ever?

This might just be the sexiest dessert I have ever made… 

Strawberry and Cream Parfait
Serves 2
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Crust
  1. 1/4 cup raw hazelnuts
  2. 1/4 cup rolled oats
  3. 1/2 cup dates
  4. 1/2 tsp vanilla extract
  5. Tiny pinch of salt
  6. 1 1/2 tbps cacao powder
  7. 1/2 tbsp coconut oil, aroma free
Vanilla Brazil Nut Cream
  1. 1 cup brazil nut milk
  2. 1 vanilla bean
  3. 1/8 tsp salt
  4. 1/4 tsp agar agar powder
  5. 1 tsp Irish moss powder
  6. 3 tbsps light agave or maple syrup
  7. 2 packets of stevia (optional to increase sweetness)
  8. 1 tbsp coconut oil, aroma free, melted
Chocolate sauce
  1. 1/2 cup + 2 tbsps coconut oil, aroma free, melted
  2. 14/ cup + 3 tbsps raw cacao powder
  3. 2 tbsps maple syrup
  4. 1 packet of stevia, to taste
  5. Small pinch salt
  6. 1/2 tsp vanilla extract
  7. 2 tbsps or more strawberry preserves
  8. 6 fresh strawberries
  9. 1 tbsps freeze-dried strawberries (optional, but delicious!)
Crust
  1. Place all ingredients, except coconut oil, in a food processor and process until the hazelnuts, oats and dates are broken down.
  2. Add coconut oil and process again until combined.
  3. The crust should be slightly moist and stick to itself and the side of the food processor when pressed against it.
Vanilla Brazil Nut Cream
  1. If you have a high-speed blender, place all ingredients (including the whole vanilla bean) in the blender and blend on high for about 5 minutes to activate the agar agar and irish moss powder.
  2. If you do not have a high-speed blender, place brazil nut milk, salt, agar agar powder, irish moss powder, agave, stevia and melted coconut oil in a double boiler.
  3. Carefully cut the vanilla bean in half and scrape the seeds into the mixture.
  4. Gently heat until the mixture reaches a low boil and then remove from heat.
  5. Refrigerate for about 20 minutes until slightly cool.
Chocolate sauce
  1. Add all ingredients to a blender and blend until smooth.
  2. Pour into a bowl.
Putting it together
  1. Press crust into the bottom of two dessert parfait cups.
  2. Spread a layer of strawberry jam on top of the crust, as thin or as thick as you'd like.
  3. Slice 4 of your strawberries and layer strawberry slices on top of the jam.
  4. Spoon a very generous layer of vanilla cream over the strawberries.
  5. Place a whole strawberry on the cream.
  6. Drizzle chocolate sauce on top.
  7. Refrigerate for at least an hour to allow the cream to firm up a little.
  8. Just before serving Place your freeze-dried strawberries in a small mortar and crush them into a fine powder using a pestle.
  9. Sprinkle strawberry powder on top.
  10. Enjoy!
Notes
  1. You will likely have more crust, vanilla cream and chocolate sauce than you need. That just means you can make more! Or, use them for other things. The chocolate sauce will last for a few weeks in your fridge.
Vegan Sweet and Simple http://vegansweetandsimple.com/
You might ask where you can get brazil nut milk.  The answer is, you make it yourself. Brazil nuts are like a multivitamin packed into a little nut, full of an amazing array of essential minerals and vitamins. To make Brazil nut milk, soak 1 cup of brazil nuts for 8-12 hours, drain them, place them in a blender along with 4 cups of water, a pinch of salt and 1/2 tsp of vanilla. You can add a tablespoon of lecithin to help bind the oils to the water, stop it from separating and make it a little extra creamy. It is really, really rich and yummy. Use the leftovers on your cereal, or in anything else that you use vegan milk for and you might just decide it’s worth making a staple. 

Mmmmmm.....

Mmmmmm…..

Strawberries and cream and chocolate! Oh my! What could be better? 

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