DESSERTS

Raw Avocado Persimmon Parfait

Hi guys, how are you doing this beginning of December? I hope you are not under stress about X-Mass or get caught out and about in too much craziness at this hectic time? Everything is perfect when you decide it is, right? But if you feel that you would like to enjoy a light dessert instead of heavy pastry cookies or those typical mini sweet x-mass rolls, I have an idea for you.  I love my family of course, but I have funny festive memories of them. All the times my mum and my aunties started making x-mass cookies and sweets in the last week of November and for me, it was like a world cup, who can eat more and more and more and you know what? Nobody wants to eat after 26th of December. I have to really smile because all my family members were so completely full and nobody could possibly finish it hahaha. I’m guessing they’ve already started cooking for this season ….
But this year, I will destroy our tradition and instead make the exact same parfait which I’m sharing with you now. I can’t wait for my mum to taste it.

 

Recipe:

Base/Corpus 

½ tbsp. of hemp seeds
10g walnuts
7g pistachio nuts
1 ½ tbsp. of peanuts butter

Filing 

1 persimmon (180g)
1 soft avocado
½ lime zest and juice
2-3 tbsp of raw cocoa powder
4 tbsp of date dark syrup
3 tbsp of oat crème fresh
1 pinch of Himalayan salt

Method:

Base:

Add all of the ingredients to your food processor and blend them well. Then remove and put the mixture on your cake form or ring for baking. Leave in your fridge for 10 min.

Filling:

Firstly peel the persimmon, remove the small seeds and cut into chunks. Also, remove the skin and pit from the avocado, and add the flesh with the rest of the ingredients to your processor.  Blend well together like a smoothie ’til it reaches a nice thick consistency.
Once ready, take your base out from the fridge and just put your filing inside the ring very gently, don’t press too much, just use a small spoon and press gently so these sit together perfectly. Then move your parfait to the freezer for 2-3 hours, after which it is ready for eating.
If you feel you need more sweetness, just make extra dressing from coconut yogurt with any sweet syrup of your choice.