These vegan tahini magic parfaits are petite, sweet, and simple. Three-ingredient raw cookie crust is pressed into jars. Then, glossy tahini caramel is drizzled on top. Shredded coconut, mini chocolate chips, and crushed nuts are layered on top of the caramel, and the finishing touch is an optional dollop of coconut whipped cream. These easy-to-make parfaits come together in about 15 minutes flat making them the perfect go-to when a sweet craving strikes.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert, Parfait
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 3parfaits
Author: Ashley
Ingredients
½cupoat flour
¼cup+ 1 tablespoon brown rice syrup, divided*
2tablespoonsvirgin coconut oil, melted, divided
1 ½teaspoonspure vanilla extract, divided
¼cuppourable tahini
¼teaspoonsea salt
Shredded coconut, to taste
Mini chocolate chips, to taste
Pecans or walnuts, roughly chopped, to taste
Coconut whipped cream, to taste(optional)
Instructions
In a medium mixing bowl, stir together the oat flour, 1 tablespoon of the brown rice syrup, 1 tablespoon of the coconut oil, and ½ teaspoon of the vanilla until combined into a clumpy, crumble-like texture. Set aside.
In a small mixing bowl, whisk together the remaining ¼ cup brown rice syrup, remaining 1 tablespoon of melted coconut oil, remaining 1 teaspoon vanilla, tahini, and sea salt until smooth and glossy with a caramel-like texture. Set aside.
Divide the oat flour mixture evenly between three small parfait glasses or jars, and press evenly into the bottom of each. Then, scoop equal amounts of tahini caramel on top of each "crust" layer. Top with coconut, chocolate chips, nuts, and coconut whipped cream (if using).
Serve immediately or refrigerate for up to two days and serve later.
Notes
*In a pinch, pure maple syrup can be substituted, but the texture of the tahini caramel is better with brown rice syrup.