These Baileys cookies and cream parfaits are made of layers of chocolate and vanilla cream infused with Irish cream, layered with cookie crumbs. Or remove the alcohol by swapping it out for maple syrup and almond milk!
To soak your cashews quickly, cover them with just-boiled hot water and let set for 10 minutes.
Make Cashew Cream
Combine all ingredients for the cashew cream and the Bailey's into a blender, blend until smooth.
⅓ cup Baileys Irish cream, 1 cup cashews, unsalted, unroasted, 5 dates, 2 teaspoon vanilla, ⅓ cup water, pinch salt
Taste for sweetness, adding an extra date for added sweetness if desired. And taste for liquor - if you want a stronger Irish cream flavor add a touch more. Add a tablespoon or more of milk if you feel the cream is too thick.
Make Chocolate Cashew Cream
Remove half the cashew cream from the blender jar and set aside. Add the tablespoon of cocoa to the remaining cashew cream in the blender, add 2 tablespoon of water, and blend again. Again, taste for sweetness, adding an extra date for added sweetness if desired, or even add another teaspoon of cocoa if more chocolate flavor is desired. Add an additional tablespoon of water if the cream appears too thick.
1 tablespoon cocoa powder
Assemble Parfaits
Into two jars, crush the oreos for a bottom layer, then spoon the plain cashew cream and chocolate cashew cream in alternating layers. Sprinkle crushed oreos on top.
4 oreo cookies
Add whipped cream to a piping bag and tip, and create a spiral on the top of each parfait.
½ cup whipped cream
Serve chilled and enjoy!
Notes
1.When making cashew cream, make sure the nuts are unsalted and unroasted so they cream properly.2. Be sure to use a high speed blender to cream up the cashew cream. A food processor will leave it grainy but can be used in a pinch. Scrap down the blender jar so you don't waste a bit of cream.