Vegan Lemon Blueberry Parfait

Name: Vegan Lemon Blueberry Parfait
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Asia
Ingredients: 1 cup dates ((pitted)); 1/2 cup coconut ((or almond flour)); 1 1/2 cup coconut flakes ((unsweetened)); 2 Tbsp lemon peel ((grated)); 1 lemon juice; 1 Tbsp vanilla; water as needed; 1 1/2 cup blueberries ((frozen, partially thawed)); 3 Tbsp agave syrup; 1 Tbsp vanilla; 1/4 cup cashew butter; 1/2 cup coconut oil ((liquid))

Posted on December 19, 2015 by Crissy Cavanaugh in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

t may not be blueberry season, but there’s all kinds of great things you can do with frozen blueberries! And what could be better than a guilt-free lemon blueberry parfait? The tangy lemon is a nice foil for the sweetness of the berries, and dates and agave round out the sweetness. All you need is a few minutes and a food processor to make this delicious, relatively healthful blueberry parfait.

Ingredients

Crust

1 cup dates (pitted)
1/2 cup coconut (or almond flour)
1 1/2 cup coconut flakes (unsweetened)
2 Tbsp lemon peel (grated)
1 lemon juice
1 Tbsp vanilla
water as needed

Blueberry Parfait Filling

1 1/2 cup blueberries (frozen, partially thawed)
3 Tbsp agave syrup
1 Tbsp vanilla
1/4 cup cashew butter
1/2 cup coconut oil (liquid)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Put crust ingredients into a food processor and pulse until combined.
Add water a tablespoon at a time until a fluffy consistency is achieved. Remove from food processor.
If making mini-bites, press a layer of crust into the bottom of the cup and place in freezer.
Place pie filling ingredients into a food processor and blend until a smooth consistency is achieved.
Add layer to the mini-muffin cups and freeze or layer in a parfait glass. My favorite, simply enjoy directly out of the bowl!