Hi lovely readers. Boy, am I ever glad it’s August! I sure have one heck of a month lined up!
First, this little book I am writing is almost done. The final manuscript is due at the end of this month and I couldn’t be more giddy about it! I honestly don’t think I’ve been this excited since I discovered New Kids on the Block when I was like 9 years old. For real, I am that pumped.
Also! Because I am always up for a challenge and work best under pressure (sarcasm, indeed), this month my family and I are buttoning up a big move that will be taking us 500 miles east of Ohio. Yep, we are finally making the long anticipated trek to Philadelphia; we’ll be residents by the 1st of September! That’s so soon! I can’t even express to you all how genuinely excited we are about this relocation.
If any of you Philly readers have some tips to dole out for great places to eat, shop, or just plain be… I would love to hear from you. I mean, we know the city is chock full of awesome–that’s why we’re moving there–but getting some direct recommendations from you guys would be super swell. :D
So, to keep things short, sweet, and to the point (as well as provide a little extra time for writing, shooting photos, and packing) I whipped up this simple, but friggin’ stupendous parfait. I had mine for breakfast, but I’m pretty sure this would make an even better dessert.
Chocolate Berry Parfaits
makes about 4 parfaits
- 1 cup blueberries
- 10 strawberries
- 1 cup dairy free chocolate chips
- 12.3 ounces (349 g) extra firm silken tofu
- 1 tbsp agave
- 1 tsp vanilla extract
- 1 cup cashews, soaked overnight
- 1/4 cup to 1 cup water
- dash sea salt
Rinse berries well. Slice up your strawberries and toss with blueberries.
To make pudding:
Over double boiler, melt your chocolate chips until very smooth. In food processor, blend together silken tofu with agave and vanilla extract. While the food processor is spinning, drizzle in your melted chocolate until all is combined.
Transfer pudding to bowl and then clean out your food processor.
To make Cashew Cream:
Blend together cashews and 1/4 cup water until the mixture becomes very creamy, add more water until it’s easy to blend. Let the food processor roll for about 5 minutes or so, until absolutely no lumps remain. I personally like to double the batch when I make this and save the rest of the cream for another use. Like more parfaits! Or just mixing straight with fruit. Yum.
Assemble parfaits by layering fruit, pudding, more fruit, more pudding and then topping with a nice big dollop of cashew cream.
Serve chilled. If stored in fridge the pudding will thicken slightly and the texture becomes extra good.