Parfaits are such a brilliant idea. Especially for people who can never decide on anything, like myself. We think the key to make a good parfait is layering with different (but complementary) textures and flavors. This parfait encompasses some our favorite fall flavors and hues, and it for makes the perfect breakfast, dessert or snack during the holiday season!
The parfait includes layers of our fudgy brownies (find the recipe here), homemade persimmon applesauce, cran-raspberry chia sauce/jam, vanilla coconut cream, and some pomegranate seeds and buckwheat for garnishing. The brownies are super easy to make and they’re also vegan, gluten free, refined sugar free and have a nut butter swirl. So yum. (We also love to top them with vegan coconut caramel.)
Make yourself a double batch of these brownies tonight, and save half for using in these parfaits. We served these at a dinner party recently, and our guests raved – even those that aren’t particularly inclined towards the “superfood” lifestyle.
Funny story; during this photoshoot, our 2 1/2 yr old food-obsessed lab, Cody, got a bit too close and ended up knocking over the backdrop, which of course fell onto the parfaits and knocked them over. I think his true motive was to cause some ruckus so he could distract us and sneak a taste for himself. It didn’t work, but good try, Cody. (Seriously, he is crazy food-obsessed. He will eat a whole bunch of kale if it’s given to him. We’ve seen it happen!)
- 3/4 cup cranberries
- 1 cup raspberries
- 1/4 cup cranberry juice
- 1 tbsp tart cherry juice
- 1 tsp beetroot powder
- 1/2 tsp vanilla bean paste or extract
- 2 cinnamon sticks
- 2-3 tbsp chia (depending on how thick you want it)
- 2 apples diced, skin on or off
- 1 half inch slice of fresh ginger, peeled and finely minced
- 2 tbsp unsweetened apple juice or fresh apple cider
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/8 tsp allspice
- 1 tbsp coconut sugar
- 3 persimmons, diced
- 1 cup coconut yogurt (store-bought)
- 1 tsp vanilla bean paste
- Combine all ingredients in medium saucepan and stir to disperse flavors.
- Simmer mixture on low heat for 15-20 minutes until all of the cranberries have “popped” and softened.
- Let mixture sit for 30-40 mins to absorb the cinnamon flavor.
- Remove cinnamon sticks and mash gently.
- You may also puree in blender if you wish.
- Add chopped apples, ginger, and apple juice to small pan.
- Cook over low heat until apples and ginger are softened, about 6-8 minutes.
- Pour apple mixture into blender.
- Add persimmon, spices and sugar.
- Puree until smooth.
- Simply stir the vanilla bean paste into the yogurt, or use vanilla flavor of your choice. (The vanilla bean paste adds a lot more flavor.)
- Assemble all ingredient as desired in a tall glass.
- We started with a brownie layer on the bottom, followed by alternating layers of chia sauce, applesauce and coconut cream.
- Top with another brownie, persimmon, pomegranate seeds and buckwheat for some extra crunch.