Title : Cherry Cloud Parfait (raw, vegan, sugar-free)
link : Cherry Cloud Parfait (raw, vegan, sugar-free)
Cherry Cloud Parfait (raw, vegan, sugar-free)
If you follow me on Instagram, you may have noticed I've been in a long tart cherry. I've been buying frozen, and I just can not get enough. dessert today is something I dreamed one night when I was in the thick of my infatuation tart cherry. This is the perfect dessert to dream for love. It is sweet but not too sweet, in fact, can be done without any sugar or sweeteners at all. It is also raw, vegan, and gluten-free. And it tastes like a dream.
had a difficult time pinning down a name for this dessert. It's something silly like cherry and cherry pie fell in love and had children, it would be them. It's like a fool Parfait Pie. It's like cherry pie with layers of fluffy cream. It's like dancing on a cloud cherries be accompanied by butter cookies Shortbread on Valentine's Day. It's like ...
get the picture. It's just darn delicious.
is also very easy to do. It is several layers of precious fresh coconut cream pie fluffy and juicy cherries thawed frozen butter biscuits covered with heart shaped premiums. It feels special, guys. However, it's so simple! I made my coconut cream of young coconuts, but you can do something equally delicious using canned coconut milk or coconut yogurt (which would make breakfast option perfect Valentine).
Show your honey or kiddos or you just how special they are and give them the same lashes this dessert parfait dream!
Cherry Parfait cloud - raw, vegan, dairy, gluten-free, sugar-free soy
layer cherry:
- 2 cups frozen cherries
creamy cloud layer
- 2 young coconuts (see notes of variations)
- water 1/2 cup coconut coconuts one of
shortbread cookies raw
- 3/4 cup raw almonds, ground into flour
- pieces 1/3 cup coconut land
- 1/3 cup raw cashews ground
- 1/3 cup buckwheat groats, ground
- 1 / 4 cup raw walnuts, ground
- 6 large medjool dates
- coconut oil 1 tablespoon
- 1/2 teaspoon vanilla extract
- 1 / 4 teaspoon salt
- optional dash of cinnamon, a pinch of grated lemon or orange
Instructions:
- frozen cherries Transfer to a bowl and allow to thaw in the refrigerator.
- Carefully open coconuts (see this post for more information) and pour the coconut water. Scrape the coconut meat, peeling off any of the brown shell. Add to a blender, and coconut water and mix 1/2 cup bottom up until completely smooth. Scrape into a bowl and place in the refrigerator. I like to let it thickens up for a few hours.
- make cookies. Add all ingredients in a food processor. I like to pre-factory all nuts, buckwheat, oats and shredded coconut cookies so have a smoothie texture. Process until a sticky dough. Shape dough into a ball and place in the fridge for an hour and a half. Remove dough ball and commissioning of about 1/8 inch thick and use a small heart-shaped cookie cutter to cut out the cookies. You can place these on a baking sheet lined with parchment paper and transfer to freezer to firm up. Or, if you want to be more like a cookie baked goods, dehydrated for about 6-8 hours.
- Mount frozen desserts. Alternating a spoonful of cherries and a spoonful of coconut cream in cups or parfait dishes. Arrange heart cookies on top.
Variations:
can be used two cans of cream of coconut milk instead of fresh coconut meat. Just place the cans in your refrigerator overnight. Open them, scraping the cream top. Use a fork and whip the cream with a little sweetener of choice. This will have a very different flavor of fresh coconut. Fresh coconut is naturally slightly sweet so you do not need sweetener added, while canned coconut definitely need a little something.
I like the coconut cream and cherries unsweetened, but if you prefer to be on the sweeter side, you can add maple syrup to taste. Sometimes I like to add some drops of lemon coconut cream too. The same applies to cookies, which are subtly sweet as it is, but if you would like more sweet, add a little maple syrup, sugar or sprinkle coconut on top of them after they have been cut.
Source: feedingyourbeauty.com
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