Sticky Date Parfait

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What better way to spice up an innocent parfait than with layers of our seriously great decadence. The real decision is whether to start or finish your day with such sheer gluten free indulgence!

Gluten Free · Sugar Free · Dairy Free · Vegan

Serves 3

Ingredients

120g / ¾ cup Seriously Great Granola

Cinnamon Cream

100g / ⅔ cup raw cashews - soaked 2 hours

50g / ⅓ cup raw macadamias - soaked 2 hours

50g / 2-3 pitted Medjool dates

40mls / 2 Tbspn coconut oil, melted

40mls / 2 Tbspn coconut milk*

120g / ⅓ cup rice malt syrup

2 tspn vanilla extract

1 tspn cinnamon

200mls chilled coconut cream, divided after whipping*

Sticky Date Sauce

75g / 8-9 pitted Medjool dates

70mls / ⅓ cup minus 2 tspn warm water

40mls / 2 Tbspn coconut milk

½ tspn vanilla extract

½ tspn maca powder

¼ tspn date syrup

Smidgen of salt

Method

For the sauce, soak the dates in the warm water while making the Cinnamon Cream. Set aside.

Cinnamon Cream

Place the drained cashews and macadamias in a high speed blender and blitz until ground.

Add the dates, coconut oil, coconut milk, rice malt syrup, vanilla and cinnamon, blend until thick and creamy.

Whip the chilled coconut cream until thick and put 160g into the cinnamon cream, placing the remaining 40g in the fridge for serving.

Stir the cinnamon cream well to combine the creams.

Refrigerate covered at least a couple of hours (best overnight) to let the flavour develop and the cream to become firmer.

Sticky Date Sauce

Blend the dates with their soaking liquid, coconut milk, vanilla, maca, date syrup and salt until smooth. Cover and place in fridge until ready to serve.

To Serve

To assemble the parfait, have ready three glass jars or parfait glasses.

In each one place 100g Cinnamon Cream, followed by 50g Sticky Date Sauce and 25g Seriously Great Granola.

Dollop on another 20g Cinnamon Cream and sprinkle with 15g granola.

Put a third of the leftover whipped coconut cream on each and drizzle with 10g Sticky Date Sauce.

Serve this divine decadence immediately……for breakfast or dessert!

Notes

*Good quality coconut milk and cream are the key to this recipe. Both used here were pure tetra pak varieties of either Kara or SSM brands available in supermarkets. These are 99.9% pure. Do NOT use the type of coconut milk or cream that is watered down.

Recipe can easily be doubled to serve more. Both cream and sauce best made the day before serving so the parfait is very quick to put together when required.