Since I was a small child, I have loved parfaits. Something about the layers and all the fresh fruit is just so magical. They were my favorite breakfast as a kid, and I would spend forever getting the layers just right—not a single yogurt smear on the glass.
This recipe is so quick and easy to make. I love to make this in a mason jar for an on-the-go breakfast.
Refined sugar free and made with wholesome ingredients. Perfect.
Correction. Super delicious.
Blueberry Peach Parfait
- 1/3 cup coconut cream
- 2 T unsweetened cashew butter**
- 1 tsp maple syrup
- 1 fresh peach
- about 1/3 cup fresh blueberries
- about 3/4 cup vanilla almond granola (recipe here)
In a small bowl, combine coconut cream, cashew butter, and maple syrup. Stir it up until smooth and a little fluffy.
Wash and slice up the peach.
Now to assemble the parfait. Start with a layer of granola, then fruit, then coconut-cashew cream. Repeat. Garnish with fruit and granola.
*I’m saying this serves one person; but just to be honest, this made plenty for two breakfasts for me.
**I used salted cashew butter, but I would suggest unsalted—I think it would taste better.
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