Spiced Strawberry Parfait : A Raw Food Recipe by Heather Pace

Wednesday Jun 6 | BY |
| Comments (12)


This recipe was originally featured on Heather’s blog, “Sweetly Raw.”

Here’s a simple yet elegant and delicious parfait that’s sure to be a hit with your dinner guests, friends, and family. The coconut cardamom cream is sooo yummy. I think the combo of coconut cardamom and vanilla were made for each other. I hope you’ll give it a try. And who doesn’t love a strawberry pudding? Try it with raspberries, but blend them first and strain the seeds out.

Serves: 4-6 people

Prep time: 30 minutes, plus chilling time. 

Coconut Cardamom Cream

2/3 cup coconut milk
1/3 cup water
0.5 oz soaked Irish moss (soak 6-8 hours)
2 tablespoons maple syrup
1/4 cup cashews
7 drops vanilla medicine flower essence (or pure vanilla extract, to taste)
6 drops vanilla stevia
3/4 teaspoon ground cardamom
1/4 cup + 3 tablespoons melted coconut oil

Blend the coconut milk, water, and Irish moss until smooth. This may take a few minutes. Stop and scrape sides of blender periodically. Add the remaining ingredients except the coconut oil and blend again until smooth and creamy. Add the oil and blend again to incorporate. Chill in the fridge at least 8 hours and then layer with the strawberry pudding in small dessert glasses. 

Strawberry Pudding 

3 cups chopped strawberries
1 cup coconut milk
1 oz soaked Irish moss, chopped (soak 6-8 hours)
1/4 cup cashews
1/3 cup maple syrup
Few drops stevia
1 tablespoon lemon juice
1 1/2 teaspoons vanilla
1/2 cup melted coconut oil

Blend the coconut milk and Irish moss together until smooth. Add remaining ingredients and blend until smooth. Finally, add the coconut oil and blend to combine. Chill for at least 6 hours and then layer with cardamom cream and fresh berries in small dessert glasses. 

Heather Pace

Heather Pace

Heather Pace’s passion for food led her to the completion of a two-year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan, versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of six raw dessert ebooks, owns a small catering company, teaches raw food classes, and works as a certified yoga instructor. Her latest book is entitled Just Desserts. Find her books and recipes at SweetlyRaw.com.

12 COMMENTS ON THIS POST

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  1. IdaFish says:

    Looks magical and enticing!

  2. chasmodai says:

    Where do you buy Irish moss?

  3. Adam says:

    It is simply too good. I just love it.

  4. Sharon says:

    I have had Irish moss (sealed in the bag that I bought it in) in my refrigerator for maybe a year now. is it still good?

  5. Jeana says:

    What does Irish Moss taste like?

  6. maria says:

    Is is ok to mix fresh fruit with nuts?

  7. Sandra says:

    Is the coconut milk used the unsweetened one in the carton (45 cal/8oz) or the canned coconut milk (very rich)? It looks wonderful and can’t wait to try it!

  8. Jackie says:

    Hey Kev, we can’t get Irish Moss here in Aussie, what can we substitute it with?

  9. Aimee says:

    HI Jackie
    I got my Irish Moss from Raw Pleasure in Australia.

  10. Carol says:

    Looks yummy. I can’t calculate what 1 oz looks like. Could you translate that to cups or Tbs?
    thanks
    Carol

  11. Looks great! Probably would pass on the stevia and/or maple syrup though.

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