Healthy chef Babette Davis shares a recipe for a vegan dessert that will delight the entire family.
After a lifetime of eating Southern-style (ie. not terribly healthy), healthy chef Babette Davis began to change her culinary ways after turning 40. Now, she's the proprietor of Stuff I Eat, a popular vegan soul food restaurant in Inglewood, California.
3 c. soaked cashews (soak in regular filtered water for 4 to 5 hours, then rinse)
|1 c. nondairy milk|
|¾ c. agave|
|1 bag (1.2 oz.) freeze-dried raspberries|
|1 c. fresh raspberries, plus 1 cup for topping|
|½ tsp. sea salt|
|1 c. melted coconut oil, plus more for coating mold|
1 c. cashews
|1 c. granola|
|½ c. freeze-dried raspberries|
1. Blend all parfait ingredients in a food processor equipped with the S-blade attachment; set aside.
2. Blend all cake ingredients, and coat 3-inch mold with oil. To build each cake, press ¼ cup cake mixture into mold.
3. Firmly press 7 fresh berries, then pour in parfait mixture. Top with cake mixture, if desired.
4. Unmold. Top with fresh berries. Freeze and serve.
Makes 4 to 6.
Nutritional Information: Calories: 1250; Fat: 78g; Cholesterol: 0mg; Sodium: 340mg; Total Carbohydrates: 121g; Dietary Fiber: 14g; Sugars: 61g; Protein: 28g.
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