- Prep-time: / Ready In:
- Makes 8 parfaits
- Serving size: 1 parfait
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This sweet vegan parfait recipe makes the most of summer's best strawberries and blueberries, which are at their brightest and juiciest this time of year. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve.
Ingredients
Crumble
- ½ cup walnuts
- 1¼ cups rolled oats
- 3 tablespoons date paste
- ½ teaspoon pure vanilla extract
Sweet Potato Cream
- 2 large white sweet potatoes, halved (2 pounds)
- ⅔ cup maple syrup
- 1-2 tablespoons pure vanilla extract
Topping
- 2 cups thinly sliced fresh strawberries (12 ounces)
- 1 cup fresh blueberries (6 ounces)
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Combine the walnuts and oats in a food processor; pulse to a coarse texture. Transfer to a mixing bowl, stir in date paste 1 tablespoon at a time until well combined, then stir in vanilla.
- Spread the Crumble mixture on the prepared baking sheet and bake for 10 minutes, then stir and bake for 10 to 20 more minutes, or until golden-brown and crispy.
- In a covered pot fitted with a steamer basket over 1 to 2 inches of simmering water, steam the sweet potatoes until tender when pierced with a fork, about 30 minutes. Rinse sweet potatoes under cold water, and allow to cool completely, then peel.
- Transfer the peeled sweet potatoes to a food processor; add maple syrup and 1 tablespoon vanilla. Blend until smooth and creamy. Taste and add up to 1 more tablespoon vanilla if desired.
- To assemble the parfaits, line the base of 8 parfait glasses with half of the Sweet Potato Cream. Layer half of the berries over the cream, and top with half of the crumble. Repeat with a second layer of Sweet Potato Cream, berries, and crumble.
- Refrigerate for at least 1 hour before serving.
Nutritional Information:
Per serving (1 parfait): 233 calories, 43 g carbohydrates, 3.7 g protein, 5.3 g total fat, 0.6 g saturated fat, 0 g cholesterol, 23 mg sodium, 4.3 g fiber, 25 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 2 votes)The sweet potato cream is delicious and no one at my table could guess what it was! The recipe calls for much too much granola. When I make it again I will either leave the granola out or only sprinkle a small amount on the top. For those who did not know how make date paste, FOK has a date paste recipe in the recipe tab.
How to Make Date Paste to make date paste is 1 cup of tightly packed dates (about 8 ounces by weight) + 1/4 cup of water. I wanted to use as little water as possible, so as not to add too much hydration to a recipe when making sugar substitutions, but this seems to be just enough water to also make the dates blend in a normal food processor.
just search for date paste in a search engine, its not hard people... there are options to make it yourself , or buy it online.. stop freaking out.. this looks like a easy and yummy recipe, lets be thankful =)
Nope! The directions to make date paste are not in the body of the text!
Date paste instructions is nowhere in the body of the text above as suggested in a reply.
How could you make date paste ???
It is in the body of the text. Or, you could look it up under recipes at FOK site.
Could you canned orange sweet potato be subbed for the white sweet potato?