Summer Berry Parfait

Natalia Karoway

Tags recipes, sweets

No matter the holiday, for me it has always been about getting together with loved ones, sharing yummy food and good conversation. This recipe works nicely with seasonal berries for a red, white & blue dessert that's perfect for 4th of July picnics. 

Summer Berry Parfait

Serves 4

For the Pecan Crumble:

  • 1¼ c. pecans (soaked for 4 hours and dehydrated overnight)
  • 3 TB raw honey
  • 2 TB coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of salt
For the Vanilla Cream:
  • 3/4 c. macadamia nuts (soaked for 1 hour)
  • 3 oz water
  • 1/4 c. coconut oil
  • 2 TB raw honey
  • 1/4 tsp vanilla extract
To Serve:
  • 1 - 6 oz package of organic raspberries
  • 1 - 6 oz package of organic blueberries

Pecan Crumble Preparation:
Process all ingredients in a food processor, until crumbly. Serve at room temperature.

Vanilla Cream Preparation:
Drain and rinse macadamia nuts. Blend all ingredients except the coconut oil in a high-powered blender until very smooth. With your blender running slowly, add the coconut oil until well combined. Chill for at least 2 hours before serving to set.

To assemble (per serving):
Place 2 TB of the pecan crumble in the bottom of a parfait glass. Top with 1/4 of the raspberries followed by 1/4 c. of vanilla cream. Add 2 more TB of crumble. Top with 1/4 of the blueberries and a dollop of cream. Garnish with a raspberry. Serve immediately.

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