Recipe: Gluten-Free, Dairy-Free Berry Parfaits

with Vanilla Cashew Cream and Nutty Chia Date Crumble

~ The Essential Thyroid Cookbook, Lisa Barkley, MS & Jill Grunewald, HNC

This delightful treat is healthy enough to serve for breakfast but goes over just as well as a dessert. 

The vanilla cashew cream is so good that you’ll want to lick the bowl! 

Serves 4 

Ingredients: 

3-4 cups fresh organic mixed berries 

Vanilla Cashew Cream 

1 cup raw cashews, soaked for 2-4 hours 

½ cup filtered water, plus more to thin as desired 

2-3 tablespoons pure maple syrup 

1 teaspoon pure maple syrup 

1 teaspoon vanilla extract 

⅛ teaspoon sea salt 

Nutty Chia Date Crumble 

½ cup raw pecans 

½ cup raw walnuts 

¼ cup chia seeds 

¾ cup pitted dates 

1 teaspoon vanilla extract 

¼ teaspoon sea salt 

Preparation: 

1. Wash and drain berries.  If including strawberries, remove the stem and cut or quarter into bite-sized pieces. Set aside. 

2. For the cream - - Drain and rinse soaked cashews and place in a blender with water, maple syrup, vanilla, and salt.   Blend on high for 45-60 seconds until smooth and creamy. Set aside. 

3. For the crumble - - Place pecans, walnuts, chia seeds, dates, vanilla, and salt in a food processor and pulse until coarsely ground. Set aside. 

4. To assemble - -  Take 4 short glasses and portion ⅓ to ½ cup of berries into each. Spoon a tablespoon or two of the vanilla cashew cream into each glass, on top of the berries. Add a few tablespoons of the nutty chia date crumble. Repeat another layer of berries, cashew cream, and crumble until you have reached the top of each glass. 

5. Serve immediately 

Cook’s notes:  The Vanilla Cashew Cream can be made in most blenders but is best when processed in a Vitamix, Blendtec, or other high-powered blender.