Dreamy Berry Parfait with Coconut Whipped Cream, Caramel & Raw Granola Clusters | Vegan & Gluten-Free
This vegan dreamy berry parfait with coconut whipped cream, caramel & raw granola clusters is the perfect summer dessert. Cherries, blueberries, strawberries, and raspberries are nestled amid layers of coconut whipped cream, caramel, and cinnamon-almond granola clusters. The berries add color and a bright, summery flavor while the caramel, coconut whipped cream, and granola clusters add sweetness and depth. This parfait is the perfect way to showcase all of those juicy summer berries!
Servings: 4 -6
Ingredients
For the Raw Cinnamon Almond Crumble
- ½ cup raw almonds
- ½ cup pitted medjool dates
- ½ cup gluten-free rolled oats
- ½ teaspoon cinnamon
- ⅛ teaspoon cardamom
- 1 teaspoon vanilla extract
For the Coconut Whipped Cream
- 1 cup coconut cream
- 2 tablespoons powdered sugar (or stevia, to taste)
- Seeds from one vanilla bean
Additional Ingredients
- ½ cup 5-minute vegan caramel sauce
- 1 cup quartered and pitted sweet cherries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup quartered strawberries
Instructions
To Make the Raw Cinnamon Almond Crumble
- 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.
To Make the Coconut Whipped Cream
- 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.
To Assemble
- 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.