Raw Pink Cashew Cream Parfait Slices.
These lovely tea cakes are pretty easy to make and are a lovely addition to any brunch or dinner table. Raw desserts like this are a great way to introduce the wholesome goodness of vegan recipes. This particular recipe is extra creamy because of coconut butter, a bonus superfood that adds nutrients that support digestion, battle disease and slow aging.
Want to see my easy no-bake cake guide? It provides an easy basic recipe that you can customize.
No-baking is really quite fun!
Raw Pink Cashew Cream Parfait Slices (vegan, no-bake,dairy-free)
- 1 cup almond flour
- 1 1/2 cup cashews
- 1/2 cup dates, pitted and soaked
Make the Base
- Soak all of the cashews in water at least 3 hours, and drain. For the base, add 1 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, then press into a parchment-lined loaf pan. I make the crust to be about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crust layer even.
Make the Creamy Parfait Filling
- Blend cashews and all filling ingredients until very smooth. Pour mixture over crust and freeze for at least 1 hour. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!