Small Sauce Pan
Serves: 4 + Parfaits depending on serving jars
NOTE: All layers can be prepped separately and in advance. The filling has a 2-3 hour set time, so plan accordingly!
1 16 oz container fresh strawberries
1 tbsp arrowroot powder
2 tbsp water
2 tbsp honey
1/2 tsp salt
1.5 cup cashews ( soaked overnight )
1.5 cup full fat coconut milk ( blended first to ensure the fat and liquid have not separated )
1/4 cup maple syrup
2 tbsp grapeseed or coconut oil
1.5 tbsp fresh lemon or lime juice
1/2 tsp sea salt
Begin with your jam. This can be prepped ahead of time for convenience.
Slice your strawberries and discard of the stems.
Whisk your arrowroot powder into your water until dissolved.
Add your strawberries, water mix , and honey into a small saucepan and stir or whisk to combine.. Bring the mixture to a boil over medium heat, stirring occasionally. Once your jam has reached a boil , turn heat down to low-medium.
Allow your jam to simmer for another 8-10 minutes, stirring occasionally. It should thicken during this process ( and will continue to thicken as It cools). Move your jam off the burner and stir your lemon juice, vanilla, and salt into jam. Allow to cool.
Now prepare your filling.
Rinse your soaked cashews. Make sure your coconut milk has not separated-- if so, just blend an entire can and measure out 1.5 cups for this recipe, save the additional.
Add all filling ingredients into the blender and blend on high for a few minutes until all smooth and creamy. Store in a container and allow time for your filling to thicken. Around 3 hours is ideal.
Now prepare your crust.
In a food processor, pulse your walnut and almond meal, until resembling small crumbles. Add your de-pitted dates , vanilla, coconut oil, and sea salt and pulse until a crust like mixture forms.
Once your filling and jam have set and cooled , prepare your parfaits!
Amounts are based on preference, but layer crust on the bottom, filling in the middle and jam on top!