Happy Sunday everyone. Hope you all had a nice relaxing weekend. We sure did. Lots of dog walks and naps, trips to the farmers market, lazy morning cuddles and a little work all followed up with a great family BBQ.
This time of year is definitely one of my favourites purely because of the abundant fresh berries littering the farmers market stands. I am completely obsessed with fresh berries, I could eat them all day every day (and I have been for the past few weeks!), they are perfect in salads, in smoothies, as a snack on their own, in a dressing, in a pie or crumble etc.,
The other week we went to a family BBQ and I was in charge of bringing dessert. As I did this morning, I visited the Sunday morning market to grab my bounty of fresh berries and decided my dessert MUST revolve around the fresh strawberries that were picked just that morning-HEAVEN! I love supporting local businesses but even more so when they provide produce that was picked that very same day. As i’m sure you are all aware, fruits and vegetables loose nutritional value every day once they are picked! Consuming your produce the very day they are picked ensures your are obtaining all the amazing nutrients your food has to offer. (Tangent over)
Back to the recipe… When I bought the strawberries I was originally thinking strawberry shortcake, but an afternoon nap got in the way of that plan. In the end I threw together a few random ingredients hoping I would have a winner- and it was!
No the picture isn’t the prettiest, but I was impatient and wanted to eat it 🙂
Strawberry chocolate parfait (makes 4)
1 pint of fresh organic strawberries (please please only buy organic strawberries!!)-Sliced
2 avocados (ripe)
2-4 tablespoons maple syrup (depending on how sweet you want, I don’t like it very sweet especially because the strawberries were so sweet)
1/4 cup raw cocoa powder
1/4 cup coconut or almond milk
Whip everything together in a food processor until nice and creamy
1/4 cup almond flour
1/2 cup coconut flakes
1/4 chopped almonds
1 tsp cinnamon
2 tablespoons maple syrup
1 tablespoon melted coconut oil
Spread out crumble mixture on a greased baking sheet and toast in 350 degree oven until nice and golden, stir after about 10 minutes.
Once everything is made, it’s time to start layering. I made mine in mason jars because I was taking them to a BBQ and this helped ensure they wouldn’t spill everywhere, but any clear glass would do.
I layered strawberries, mousse and crumble 2 times through and then topped with chopped strawberries.
These made the perfect addition to a backyard BBQ. They were super easy to assemble and really highlighted the natural sweetness of the fresh local strawberries. Please try this the next time you’re looking for something quick to whip up after dinner, you won’t be upset you did.
Hope you enjoy 🙂