Fudge Ripple Cashew Cream Parfait (vegan, dairy-free, gluten-free, keto-friendly)
Who else is extremely excited about all the new plant-based milk options now.
I cannot believe I can actually pretty easily make oat milk or hemp milk. Just add water and blend – strain or not. Yes, you can buy many too, but making it is more fun and so easy.
So far we have tried oat, hemp, sunflower, walnut, pecan, macadamian, sunflower milks, with additions in various combos of tea, turmeric, beet juice, berries, spices.
I can’t wait to explore more and post recipes for you.
Meanwhile, how about try this cashew cream parfait.
Simple and yet so nutritiously powerful! The cream is basically whipped cashews, and the chocolate sauce made of raw cacao powder. Together these two ingredients give you a huge antioxidant-boost!
Cacao powder, unprocessed raw chocolate from grinding beans from a cacao tree, is said to have more than four times the antioxidant power of blueberries. (Antioxidants zap harmful free radicals in your body that can cause disease.) Cacao also boosts moods, contributes protein and many important nutrients including magnesium, often hard to find. Cashews are also high in vitamins E, K, and B6, and essentials minerals, and protein – 40 grams per cup! And the added coconut cream adds more healthy fats and stiffening to the mixture.
Creamy cashew cream parfaits are very filling for breakfast. Filled with healthy fats yet low carbs, they carry you through the morning, though we usually also have a side of fruit or fresh juice as well.
Although the cashews hike the carbs, you can swap them out for macadamian nuts which are much lower in carbs. I didn’t start out with them however because they are quite expensive.
Want to make it nut-free, try it with hemp cream instead of cashew cream. Hemp seeds have a nice balance of protein and quality fat and are also low in carbs. Here is one hemp seed cream parfait recipe of mine that uses sweet cream made from hemp seeds!
And if you want to remove any treenuts (the coconut cream), swap in the same amount of homemade plant milk, not strained so it is thicker..
Fudge Ripple Cashew Cream Parfait (vegan, dairy-free, gluten-free)
Makes 2 cups of smoothie mixture (we make 4 (1/2 cup) parfaits)
For the cashew cream
- 1 cup cashews soaked at least 4 hours, rinsed
- 3/4 cup coconut cream the solid portion from one full fat can of chilled coconut milk
- 1 tbsp maple syrup or 1 medjool date, soaked and pitted
- 1 tsp vanilla powder, paste or extract is fine
For the fudge ripple
- 1 dark chocolate bar melted
Soak the cashews overnight - the longer they soak, the creamer your cashew cream. If you intend to sweeten with dates instead of maple syrup (dates add fiber), then soak them with the cashews to transmit even more flavor. The quality and freshness of the cashews affects their creaminess also; I buy mine raw and whole in bulk from a local high-end grocery store which always stocks them fresh, or WholeFoods 365 organic raw
In a high speed blender, blend up the cashews, coconut cream, maple syrup or dates, and vanilla.
- With a bowl and spoon, stir up the fudge ripple ingredients until smooth. Add a touch of coconut oil if it doesn't seem smooth enough.
Stir some fudge into the cream mixture, and paint some on glass sides. Then pour the cream into the glasses and serve! Any leftover cashew cream stores up to 2 days covered in refrigerator!
Nutrition facts are for the cream only and do not include the fudge ripple or melted chocolate bar.