Did ya’ll make the Paleo and Vegan Blueberry Cheesecake we posted a while back? The one with the delicious smelling crust? Well, if you loved that crust, you are absolutely going to LOVE this berry parfait.
The heavenly smell of dates and almonds, mixed with juicy California Giant berries and fresh vanilla bean whipped cream…I can’t even. It was SO good. This would be the perfect ending to a summer dinner, especially when served to your guest in individual stemless wineglasses. You could even set up a dessert bar, and your guests can create their own parfaits, layering the berries, date mixture, whipped cream and caramel to their liking.
Making the vanilla bean whipped cream from scratch is a MUST. But I’ll admit I bought premade caramel to save some time. What are ya waiting for? Get in your kitchen and make this now!
Ingredients: Serves four
For the date mixture:
½ cup almonds or pecans
½ cup pitted Natural Delights Medjool Dates
½ cup oats
½ teaspoon cinnamon
1 teaspoon good vanilla extract (this is my favorite)
For the vanilla bean whipped cream:
1 vanilla bean, with the seeds scrapped out
1 cup whipping cream
2 tablespoons powdered sugar
Layer with:
1 cup California Giant strawberries
1 cup California Giant blackberries
1 cup California Giant blueberries
Instructions:
In a food processor, combine ingredients for the date mixture. Pulse until mixture is crumbly. Refrigerate until ready to use.
For the whipped cream, use a stand mixture with the whisk attachment to combine the vanilla beans, whipping cream and powdered sugar, until mixture is thick (about 3-4 minutes).
In stemless wine glasses, assemble by layering date mixture, whipped cream, berries and caramel. Repeat until glass is full.
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