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Raw chocolate-vanilla parfait with berries

maj 02, 2013


Raw parfait.

Parfait! It's the first time I made a parfait thinking about making a parfait. I wasn't very fond of fancy desserts, but this was actually pretty easy and the result is quite stunning. At leats for my untrained-in-fancy-ness eye.

I call it parfait even though this is nothing like the traditional parfait since it has zero sugar, gelatine or dairy.  Their gorgeous looks is all they have in common. These little jems are packed with fruit, the good fat and natural sweeteners such as dates and agave nectar. And they are also raw, wich means - enzymes! It's the perfect spring-to-summer dessert, light, refreshing and really pretty if I do say so myself:)

Raw chocolate-vanilla parfait with berries


Vanilla layer
3 handfuls cashews
2 tsp chia seeds
a pinch organic vanilla powder
3 tbsp agave nectar
water, as needed

Chocolate layer
a handfull dates, soaked in warm water for at least 2 hours
1 ripe avocado, peeled and stoned
1 tbsp coconut oil
2 tbsp (raw) cocoa
agave nectar, to taste

Fruit
Strawberries, around 6 nice big ones, washed and chopped
agave nectar, a few drops
raspberries, around 15 pieces (just buy a small container), washed and patted dry

Decoration
a couple of unsalted, raw pistacchios, chopped
cocoa nibs
bee pollen, a pinch or two (omit if you are vegan, of course)


To make the vanilla custard, grind the cashews in coffee grinder. Transfer the powdered cashews to a medium bowl, add chia seeds and vanilla and stir. Add agave nectar. Gradually add water until you get just the right consistency. Cover the bowl with a plate or lid (or cling film, if you must) and put in the refrigerator.

Prepare the chocolate layer: blend all ingredients in a high speed blender or food processor. Taste and add some agave nectar if desired. Refrigerate.

After about two hours of chilling, assemble the parfait.

Prepare three small jars. Divide chocolate custard into (imaginary) thirds and spoon each one in one of the jars. Top it with chopped strawberries, sweetened with a few drops agave nectar. Spoon one third vanilla custard into each jar and top with five raspberries.

Make it pretty with some chopped pistacchios, cocoa nibs and bee pollen. Serve immediately or chill for a few more hours. 




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