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. Hooray for raw vegan desserts!
INGREDIENTS
makes 4-6 slices
Crust
- 1 cup almond flour
- 1 1/2 cup cashews
- 1/2 cup dates, pitted and soaked
Pink Filling
- 2 cups soaked cashews
- 1 cup nut milk
- 1 tsp vanilla paste (I use this brand)(why paste? Read here)
- 1/4 cup maple syrup
- 5-10 raspberries
- 1/4 cup coconut butter, melted in a double boiler (I love this brand) I may or may not be guilty of sometimes eating spoonfuls out of the jar.
- 1/4 tsp Himalayan salt
METHOD
A mini food processor is invaluable for making recipes like this fast and easy. (Here is the mini food processor I use!)
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!
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!
Thank you so much Kelli!! Dee xx.
I think these would be gone in no time at my house!Looks so colorful and yummy! Thank you for the post!!
They did go fast here too! Thank you for stopping by, Sibel! Have a great day! Dee xx.