For this month's 'Go Ahead Honey, It's Gluten Free Challenge' (hosted by Elana of Elana's Pantry) I decided to accept the challenge to make a grain free dessert and decided to make something quite different than anything i've done before... but then after making it, I realized that the challenge was grain free cakes and cupcakes! Oh well... still enjoyed making it :)
I've always loved creamy foods, and without dairy, that's kind of challenging. So with this dessert I decided to take that challenge and was quite happy with the results!
This parfait took only about 20 minutes to make and tastes fantastic... it's creamy, a touch of tartness and pretty rich.
3/4 cup raw cashews soaked in boiling water
1/3 cup coconut cream
1 tsp vanilla
3 Tbsp agave nectar
1 Tbsp melted coconut oil
1/4 tsp cinnamon
dash of nutmeg
1 cup fresh cranberries
1/2 cup crushed pineapple
2 tsp agave nectar
Soak your cashews in boiling water in a covered container as you begin to prepare the cranberry mixture.
Place the cranberries, pineapple, and agave in a blender and puree until well blended.
Pour the cranberry puree into another container and rinse out your blender.
Add all of the cashew cream ingredients the blender and blend until creamy. If you use light agave, it will be lighter than mine, as I used dark amber agave.
Layer your parfait in glasses according to your preference- the cashew cream is strong, so you might want thinner layers than I have in my picture. Eat immediately or place in the refrigerator to chill and firm.
*note- I have a regular old blender, not the Vita-Mixthat I pine over, so it is definitely possible to get a smooth cream from the cashews :)
Enjoy! Pin It Now!