Wednesday, July 2, 2014

Red, White, and Blueberry Raw Almond Cream Parfaits

Happy 4th of July weekend everyone! I am taking a family vacation/ late honeymoon, so I thought I would leave everyone with 3 recipes to savor while I am gone. This one takes the cake (or maybe takes the place of cake?) Have a good one!

2 cups of blueberries
2 cups of sliced strawberries
1 1/2 cups of soaked almonds (overnight or about 8 hours)
1/2 cup of almond coconut milk
1/2 a lemon, juiced
2 tablespoons honey
1 1/2 teaspoon vanilla extract
pinch of pink Himalayan salt
2 enzyme capsules (optional)

Strain the soaked almonds and remove their skins (you should be able to do this with your fingernail if they have soaked long enough). Place skinned almonds in a food processor, along with the almond coconut milk, lemon juice, honey, vanilla extract, salt, and powder from enzyme capsules. Blend until smooth, yogurt-like consistency. If the mixture is too wet, add more skinned, soaked almonds. If the mixture is too dry, add a bit more almond coconut milk. In a glass or jar layer berries and almond cream mixture. Enjoy!

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