This dessert features sweet and satisfying plant-based whipped topping layered between blueberries, strawberries and gluten-free crunchies. Makes 2 servings.
1 cup sliced strawberries
1 cup blueberries
Vegan whipped topping (directions below)
Gluten-free crunchies (directions below)
One day before you plan to make this dessert, it’s important to place a can of coconut milk in the refrigerator.
You’ll the start the parfaits by opening the chilled can of coconut milk and scooping the thickened layer off of the top. Whip with a mixer until fluffy (about 1 minute) and then mix in ½ tsp vanilla extract and 1 Tbsp of honey and stir. Pop the whipped goodness back in the fridge while you gather the rest of the ingredients.
To make the gluten-free crunchies, mash 1 cup of cinnamon Chex cereal inside a plastic sandwich bag, then add ¼ cup of finely chopped cashews and shake to combine.
Now it’s time to assemble! Start with blueberries in the bottom of a parfait dish, then apply a layer of whipped topping. Next, sprinkle the crunchies and add strawberries on top. Repeat this layering as many times as necessary to use all ingredients. Enjoy!
This is one of my favorite desserts! Hope you love it as well!