I made these little treats last Sunday to celebrate the completion of the Spring Renewal Yoga and Nutrition Series. These Blueberry Parfaits are a guiltless raw /vegan/gluten-free dessert that tastes sinful! You can prepare them a few different ways. For the class I put the crust into mini muffin cups. In this variation I layered the ingredients in a small bowl. Other times, we even ditch the crust completely and eat the pie filling like ice cream!
I promised the group I would give them the recipe, here it is!!!
Blueberry Parfaits
Crust
1 cup dates, pitted
½ cup coconut or almond flour
1 ½ cups unsweetened coconut flakes
2 tablespoons grated lemon peel
juice of one lemon
1 tablespoon vanilla
water as needed
~This produces a LOT of crust! I used a third and refrigerated the rest for later use~
Pie Filling
1 ½ cups frozen blueberries, partially thawed
3 tablespoons agave syrup
1 tablespoon vanilla
¼ cup cashew butter
½ cup coconut oil (liquid)
Directions:
-Put crust ingredients into a food processor and pulse until combined. Add water a tablespoon at a time until a fluffy consistency is achieved. Remove from food processor. If making mini-bites, press a layer of crust into the bottom of the cup and place in freezer.
-Place pie filling ingredients into a food processor and blend until a smooth consistency is achieved. Add layer to the mini-muffin cups and freeze or layer in a parfait glass. My favorite, simply enjoy directly out of the bowl!
So, we’ve been getting a lot of grief from certain family members (no fingers pointed) to cut Noah’s hair. Shaye and I know we will be heart-broken if we do, but we are starting to think we may be growing his hair for our own selfish reasons. Help us out! What do you think???