Tuesday, February 2, 2016

{Gluten, Dairy and Refined Sugar Free} Chocolate and Vanilla Parfaits

photo from dailybitesblog.com

You are welcome! I know you will thank me later for this recipe I found here. She has delightful recipes that are filled with wholesome ingredients. I know you will love her website!

Chocolate & Vanilla Pudding Parfaits
Makes 10-12 small parfaits (or 6-8 medium)
For the chocolate sunflower ganache:
1/2 cup (packed) pitted Medjool dates
1 tablespoon honey or organic agave nectar
1 medium ripe avocado, coarsely mashed
2 tablespoons natural (unsweetened) sunflower seed butter, such as Sunbutter
3 tablespoons unsweetened cocoa powder
Pinch of sea salt
For the vanilla pudding:
1 vanilla bean 
1 cup coconut milk (full fat)
1/4 cup honey
3 tablespoons water
1 3/4 teaspoon unflavored gelatin
3/4 cup unsweetened almond milk (I would use a nut-free milk)
1 tablespoon lemon juice
For garnish:
Raw cacao nibs
Chopped fresh fruit or berries
Make the chocolate sunflower ganache: place the dates in a small bowl and cover with hot water. Soak for 10-15 minutes. Drain well, reserving 1 tablespoon of the soaking liquid, and add both the dates and the 1 tablespoon of water to the bowl of a food processor fitted with the steel blade. Add the honey and avocado. Pulse until fairly smooth, stopping often to scrape down the sides of the bowl with a rubber spatula. Add the sunflower seed butter, cocoa powder, and salt. Process until very smooth and pudding-like, again stopping several times to scrape down the bowl. Set the pudding aside.
Make the vanilla pudding: using a sharp knife, split the vanilla bean down the center. Gently open the pod and scrape out the seeds using the side of the knife. Add the seeds to a medium pot with the coconut milk and honey. Bring the mixture to a boil, whisking occasionally. Meanwhile, combine the water and gelatin in a small bowl. When the milk mixture is just boiling, remove the pot from the heat and stir in the gelatin mixture until smooth and dissolved. Cool for 10 minutes.
While the pudding cools, combine the almond milk and lemon juice in a small bowl. Stir this mixture into the pudding. Cool for 15 minutes.
Divide the chocolate ganache among small bowls or glasses. Pour the vanilla pudding mixture over the top. Refrigerate the parfaits for at least 4 hours or up to 1 day.
Garnish with the cocoa nibs and fresh fruit before serving.

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