Free_Recipes

Parisian Style Mixed Berry Parfait

Cake Batter

2 1/2 cups raw almonds (not soaked)
2 tsp agave
2 tsp fresh squeezed lemon juice
2 TBS coconut oil (melted)
3 tsp vanilla
1/8 tsp sea salt

Cream

2 cups raw cashews (soaked for at least an hour)
1/3 cup almond milk
6 TBS raw agave
4 TBS fresh squeezed lemon juice
3 TBS coconut oil (melted)
1 1/2 TBS vanilla
1/4 tsp sea salt

1 bag of organic frozen mixed berries.

To make cake batter, grind almonds in a food processor until fine.
Transfer to a large bowl. Add agave, vanilla, coconut oil, and sea
salt. Mix well. Mixture should be moist, but not mushy. Set aside.

To make cream, place cashews, almond milk, agave, lemon juice,
vanilla, and sea salt in a food processor and blend until smooth.

To make parfait, place a layer of cake about 1/2 inch thick on the
bottom of a glass, layer with frozen berries, then cream. Repeat
once. Place a few berries on top for presentation.

Makes 2 parfaits.

Note: Coconut oil can be melted by placing in a pan that has been heated on
low. Should melt immediately. Do not cook coconut oil.

Enjoy!