Wild fruit and chia parfait with tigernut granola recipe

 

We’re bringing you another magical Christmas dessert recipe or a festive breakfast idea, whichever you like. It’s so tasty and full of goodness – chia, turmeric, tigernuts and many more incredible ingredients!

Our Gugelhupf and Parfait share one of our favourite plants - the sea buckthorn berries. In the previous recipe, we used pure sea buckthorn juice and dried sea buckthorn berries, while this delicious partfait is made with tigernut and sea buckthorn granola. Tigernut granola gives it a nice crunchy taste. It’s also high in fibre and minerals, so really good for you.

This layered dessert is so satisfying and its luxurious appearance makes it one of a kind. And because it’s so special, you can always use it to impress your guests. But let me tell you all about it!

First of all, you’ll need to make a simple and delicate cashew nut cream. Here, I like to use my usual ingredients: raw agave syrup and a vanilla bean. Then, you will need to prepare a chia pudding soaked in your favourite plant-based milk. Make sure you play with different puddings before plating your parfait; I made one with turmeric vanilla and one with red berries and cinnamon. In between the layers, sneak some fresh or frozen berries for a splash of colour. Last but not the least, top it with the delicious Erbology tigernut granola with sea buckthorn and enjoy!

Anyone, kid or adult, would love to dig in!

Serves 3, prepares in 30 minutes.

Vegan, 100% plant-based, refined sugar-free, gluten-free

Ingredients:

Turmeric Chia Pudding

  • 2 ½ cups coconut milk
  • 3 tbsp chia seeds
  • 1-2 tbsp agave nectar
  • ½ tsp turmeric powder
  • Lemon zest from ½ lemon
  • Pinch of cinnamon
  • Pinch of sea salt

Wild Berry Chia Pudding

  • 2 ½ cups coconut milk
  • 3 tbsp chia seeds
  • 2 tbsp agave nectar
  • ⅓ cup fresh or frozen berries (I used raspberries and blueberries)

  • Lemon juice from ½ lemon
  • A few drops of vanilla extract
  • Pinch of salt

Cashew Vanilla Cream

  • 1 cup soaked cashews
  • 1 cup coconut milk
  • 2 tbsp agave nectar
  • 1 tbsp lemon juice
  • Pinch of salt
  • A few drops of vanilla extract

Other ingredients:

 

 

 

 

 

How to:

Turmeric Chia Pudding

  1. Take one bowl and pour the coconut milk in it. Pour the chia seeds and whisk. Leave 1-2 minutes to rest, then whisk again. It will begin to harden slowly. Stir again and then leave for another 1-2 minutes.
  2. When the pudding is hard enough, add the rest of the ingredients and mix well.
  3. Leave aside.

Wild Berry Chia Pudding

  1. Use the same technique as for the Turmeric Chia Pudding.

  2. Add the berries and mash them with the fork while you whisk in the pudding. It will begin to become of a nice pink colour.

  3. Put aside in a different bowl.

Cashew Vanilla Cream

Place the cashew nuts in a high-speed blender together with the milk, agave, lemon salt and vanilla. Blend well until the mixture becomes smooth enough. Put aside in a different bowl.

Now you can assemble your parfait.

  1. Start by choosing some glasses or jars you like, as I did.
  2. Put a layer of the cashew vanilla cream then add some mixed wild berries.
  3. Add another layer of pink chia pudding, then place another layer of berries and granola.
  4. Finally, add the turmetic chia layer. Garnish with berries and granola and that’s it! Bon Appétit!