These wonderfully easy and oh-so-tasty parfaits make the perfect falltime treat, boasting healthy ingredients and superfast prep time. Use your favorite variety of apple, and chill for at least an hour before serving. If you’re feeling extra festive, replace the coconut milk with apple cider or pumpkin nog…
For an even faster dessert, use vegan yogurt (vanilla is a lovely choice) in place of the cashew cream.
Apple Pie Parfaits
For the Spiced Cashew Cream:
- 1 1/2 cups raw cashews, soaked 1 hour and drained
- 1/3 cup canned coconut milk, light or full fat
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- Dash nutmeg
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice
For the Caramel Apple Layer:
- 5 dates
- 1 medium apple, cored with skin on and cut into pieces
- 1/3 cup water + 1/4 cup very cold water
- 1 teaspoon vanilla extract
- Dash salt
For the Crumble:
- 1 cup walnuts, toasted
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
To make the Spiced Cashew Cream, blend the soaked cashews along with the rest of the ingredients until extra smooth, about 5 minutes, scraping down sides as needed. Transfer to refrigerator and chill while you make the rest of the parfait layers.
For the Caramel Apple Layer, place cut up apples and dates into a small saucepan along with 1/3 cup water. Cook over medium heat until apples and dates are softened, about 7 to 10 minutes, stirring often. Drain and transfer to a blender and blend along with 1/4 cup cold water, vanilla extract and sea salt.
For the Crumble, simply pulse the toasted walnuts, cinnamon and salt in a food processor just until crumbly.
Assemble parfaits by layering the cashew cream, then caramel, then crumble and topping with whipped coconut cream or vegan whipped cream. Serve chilled.