Crumbles: Local Chefs Share Their Recipes for This Rich Dessert
Tested & Edited by edibleWOW Recipe Editor Pam Aughe, R.D.
Recipe by Chef Amber Poupore, Owner, the Clean Plate, Shelby Township and Cacao Tree, Royal Oak
Ingredients
Crumble
- ½ cup raw cashews
- ½ cup shredded coconut
- 5 dried dates, pitted
- 1 tablespoon hemp seeds, chia seeds or ground flaxseeds
- Pinch of sea salt
- Pinch of vanilla powder (optional)
For the filling:
- 3 cups seasonal fresh fruit, divided
- ½ cup raw cashews
- ½ cup fresh orange juice
- 2 tablespoons maple syrup or raw honey
- 2 tablespoons coconut butter
Instructions
1. Place all crumble ingredients into bowl of a food processor. Pulse until rough chopped and just combined.
2. Place 1 cup of fresh fruit plus the rest of the filling ingredients in a blender. Process on high speed until smooth and creamy.
3. Chop remaining 2 cups of fruit.
4. Layer filling, crumble and chopped fruit in a clear parfait glass in multiple layers. Garnish with fresh mint and sliced orange. Place parfaits in refrigerator to chill and set for 1 hour. Serve cold.
Yield: 2 to 4 parfaits
Chef’s Note: Use any fresh citrus juice (orange, lime or lemon) in the filling.
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