Make Ahead

Raw Pink Cashew Cream Parfait Slices

November  7, 2016
Photo by Green Smoothie Gourmet
Author Notes

These lovely tea cakes are pretty easy to make and are a lovely addition to any brunch or dinner table. Raw desserts like this are a great way to introduce the wholesome goodness of vegan recipes. —Green Smoothie Gourmet

  • Makes 2
  • 1 cup Almonds
  • 1/2 cup Cashews
  • 1/2 cup coconut
  • 2 cups cashews
  • 1 cup nut milk
  • 1 teaspoon vanilla
  • 1/2 cup Maple Sugar
  • 10 raspberries
  • 1/3 cup coconut butter
  • 1/3 teaspoon salt
In This Recipe
  1. Soak 2 1/2 cups of cashews in water at least 3 hours, and drain. For the base, add 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, press into a parchment-lined loaf pan. I make it about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crush layer even. Blend cashews and all ingredients until very smooth. Pour mixture over crust and freeze for 1 1/2 hours. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!

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