Vegan Coconut Cream Berry Parfaits
Homemade coconut whipped cream with buckwheat granola and strawberries
Ingredients
Buckwheat Groat Clusters:
- 1 cup buckwheat groats
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 3 tbsp. maple syrup
- 2 tbsp. almond butter, or other nut butter
- 2 tbsp. coconut oil, room temperature
- 1/4 tsp. vanilla extract
- 1/4 cup unsweetened shredded coconut
Parfait Ingredients:
- 1 can full fat coconut milk, or coconut cream placed in the fridge overnight
- 1/4 cup sugar, or other sugar
- 1 container strawberries, sliced
Instructions
- Before making, make sure your can of coconut has been placed in the fridge for at least 6 hours, preferably overnight.
- Preheat oven to 300 degree F.
- In a large bowl, mix together buckwheat groats, cinnamon and salt.
- Whisk together the maple syrup, coconut oil, almond butter and vanilla extract.
- Pour over the buckwheat mixture and stir together.
- Add the shredded coconut.
- On a baking sheet lined with parchment paper or a silpat, pour out the grouts.
- Baked for 25 minutes until golden brown.
- Remove from oven and let cool. Break into clusters and set aside.
Coconut Cream:
- After opening the can, scoop out the top 1/2 of the solidified coconut on top.
- Make sure you are only getting the solid coconut, not the water underneath. If you are using coconut cream, you will use the whole can.
- Add the sugar to the coconut cream and whip together with a hand mixer.
- To serve, layer the berries, coconut cream (about a tbsp. or two) and fresh berries.
Nutrition
Serving: 1servingCalories: 226kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 64mgPotassium: 116mgFiber: 2gSugar: 20gVitamin A: 2IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg