Valentine’s Day Vegan Parfait (Vegan, Gluten-free, Refined Sugar-free)

Valentine’s Day is coming soon. Do you want to surprise your lover with something healthy, beautiful and delicious? No worries, I got your back! Today, I will be sharing a simple Valentine’s Day Vegan Parfait recipe with you today. It’s simple, no baking required and most importantly, it looks good! Even if you don’t have a valentine (yet), you can make it for yourself as a dessert or even breakfast (which I always do) ❤️☺️

Ingredients:

Pink Pitaya Nice Cream:

1 frozen ripe persimmon
1 frozen pink pitaya
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla extract

Beetroot Tofu Mousse:

1 block of silken tofu (around 425g)
1/4 cup unsweetened almond milk or water
2 tsp beetroot powder
1 tsp vanilla extract
1 Tbsp maple syrup
1/2 cup cherries (pitted) (fresh or frozen)
1/2 tsp psyllium husk

Directions:

  1. For the beetroot tofu mousse, blend everything in a food processor until smooth, add more water or plant milk if the mixture is too thick. Pour the mixture into the bowl and keep it inside the fridge while you are making the nice cream.
  2. In a high-speed blender, blend together the ingredients of the pitaya nice cream until smooth.
  3. Choose your glass jar and assemble the layers. I place the beetroot tofu mousse at the bottom of the jar, followed by nice cream, some pitted cherries, and then tofu mousse, strawberries and finally another scoop of nice cream.

 

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