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Parfait Perfection!

Course: Dessert

Ingredients

Sweet Potato and Cashew Cream:

  • 1 cup raw cashews (soak overnight if you can - if not, that's ok.)
  • 1 medium sweet potato
  • 1/2 cup coconut creamer
  • 1 tsp coconut oil
  • 1 tbsp Agave nectar, or raw honey
  • 1 tsp vanilla bean

Fruit topping:

  • Feel free to use any fruit here. I was lucky enough to find organic strawberries, so I used those.
  • 4 cups fruit
  • 1/2 cup agave or honey
  • 1/4 cup squeezed orange juice

Parfait:

  • 3 cups fruit (I used strawberries)
  • 1/4 cup agave or honey
  • 1 tsp safflower oil
  • 1 cup water

Instructions

Sweet Potato and Cashew Cream Preparation:

  • Preheat oven to 400. Cup sweet potato in half, wrap with foil and back until soft – about 40 minutes. In a high-speed blender, blend all ingredients until you’ve achieved a creamy consistency. Put in the refrigerator until ready to serve.

Fruit Topping Preparation:

  • Blend all the ingredients in a high speed blender and put in the refrigerator until ready to serve.

Sorbet:

  • You do need an ice cream maker for this, so if you don’t have one there are plenty of great vegan, organic sorbets, and ice creams available at most stores. An ice cream maker is a great purchase though. It’s a lot of fun to make with the kids and so easy. I used the recipe from Candle 79, but there are a million ones out there that are just as easy and good.

Parfait Preparation:

  • Blend all the ingredients in a high-speed blender, then prepare according to the directions on your ice cream machine. For mine, I just pour the ingredients in and turn it on for 30 minute.
  • When you’re finished making all the parts to the recipe, ensemble it the way you like most. I attached a photo of the way I like it. Fruit sauce, then granola, then cream, and topped off with the sorbet. YUMMY!!