Not often do you come across a dish that even though it seems a ‘little naughty’, it is in fact chock full of nutrition.
The middle layers of this strawberry and cashew cream parfait consists of soaked cashews that are processed to form a lovely creamy, eat on its own layer. Together with a smooth strawberry and choc banana layer, this recipe is a great non-dairy or vegan alternative to ice cream or cream. Impress your guests… I bet they will never name the ingredients 😉
Strawberry and Cashew Cream Parfait
BASE CHOCOLATE LAYER
2 medium mashed bananas
1 tsp cocao powder
1 cup stewed strawberries
(frozen or fresh with small amount of water simmered in saucepan until reduced, then process until smooth)
2 tbs psyllium husk
CASHEW CREAM LAYER
1 cup raw cashews – soaked for 2 hours
¼ cup water
1 tsp vanilla
2 tbs rice malt syrup
- Begin by making the base layer – mix cocao powder to bananas and place in fridge while preparing remaining layers.
- Add psyllium husk to stewed strawberries to aid in thickening and place in fridge to cool off and thicken while making cashew cream
- In a food processor or thermomix add the soaked raw cashews and ¼ cup of water, vanilla and rice malt syrup and process for approx. 10 minutes or until it is smooth and creamy. You may have to wipe the side of the bowl to make sure there is no lumpy bits being missed. Place in freezer to set for 10 minutes.
- In a parfait jar or cup – begin with placing the chocolate banana layer then half of the stewed strawberries and then the same with the cashew cream – repeat with strawberries and cashew cream and then top with fresh berries and raw cocao nibs