October 9, 2011
I do hope you'll begin to try some of these ingredients. If you want to take your raw treats to the next level, these little nuances make a big difference!!!
Pistachio Fudge Pudding Parfait.
1 young Thai coconut (meat and water) or 2cups shredded coconut, (soaked 2 hours) and 1 1/2 cups water
1/2 cup cashews
2 - 3 Tbsp Pistachio Butter or 1/4cup pistachios
1/2 tsp of Vanilla extract
2 Tbsp maple syrup or honey
4 Tbsp chia seeds (I used white so as not to darken the pudding)
1/2 tsp lucuma powder, optional
1 medium kale leaf or more per taste (not enough to alter flavor)
Make a small mixture of chocolate syrup with cacao powder, water and sweetener.
Taste for sweetness and adjust. If using pistachios, add additional water as needed.
Fill 4 parfait glasses 1/3 of the way with pudding. Spoon a small amount of Chocolate Syrup over pudding. Pour rest of pudding into glass. Using a toothpick, move the Chocolate Syrup, making a pretty design. You can do more than one layer, just use less pudding in each layer. In this photo, I did two very thin layers of the syrup.
Sprinkle with chopped pistachio nuts. Refrigerate for several hours and serve.
And here's a photo from daughter's art show...
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