Dreamy Berry Parfait with Coconut Whipped Cream, Caramel & Raw Granola Clusters | Vegan & Gluten-Free

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 1/2 cup Medjool dates, pitted
  • 1 cup Raspberries
  • 1 cup Strawberries
  • 1 cup Sweet cherries

• Breakfast Foods

  • 1/2 cup Rolled oats, gluten free

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 1/2 cup 5-minute vegan caramel sauce

• Baking & Spices

  • 1/8 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 2 tbsp Powdered sugar
  • 1 Vanilla bean, seeds from
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds, raw

Found on blissfulbasil.com

Description

Ingredients

• 1/2 cup raw almonds
• 1/2 cup pitted medjool dates
• 1/2 cup gluten-free rolled oats
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 1 teaspoon vanilla extract
• 1 cup coconut cream
• 2 tablespoons powdered sugar (or stevia, to taste)
• seeds from one vanilla bean
• 1/2 cup 5-minute vegan caramel sauce
• 1 cup quartered sweet cherries
• 1 cup raspberries
• 1 cup blueberries
• 1 cup quartered strawberries

Directions

• Add the almonds, dates, oats, cinnamon, cardamom, and vanilla extract to a food processor. Pulse 10 times and then process for 1-2 minutes until a crumbly, slightly-sticky mixture forms. Cover and refrigerate until ready to use.
• Add the coconut cream, powdered sugar or stevia, and vanilla bean seeds to a medium mixing bowl. Use a hand mixer with whisk attachments and whip the coconut cream on high for 3-4 minutes until a thick whipped cream forms. Cover and refrigerate until ready to use.
• In small bowls or jars, layer a mixture of the berries and top with the crumble, a dollop of coconut whipped cream, and a drizzle of the caramel sauce. Repeat once more and garnish with fresh berries on top.
• Serve immediately.
• Refrigerate leftovers.