Make Ahead

Raw Pink Cashew Cream Parfait Slices

November  7, 2016
0 Ratings
Photo by Green Smoothie Gourmet
  • Makes 2
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

What You'll Need
  • 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
  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!

See what other Food52ers are saying.

  • Sandra Christina Balbis
    Sandra Christina Balbis
  • Green Smoothie Gourmet
    Green Smoothie Gourmet

3 Reviews

Sandra C. January 27, 2018
Hello :) it does not specify which ingredients are for the crust. Can you please clarify?
Green S. January 27, 2018
Hi Sandra,
Right, the panel doesn’t allow separations, here is my recipe in great detail:
Hope you enjoy it! We love it especially around Valentine’s Day!
Dee xx
Sandra C. January 27, 2018
Thank you 😊