After a lifetime of eating Southern-style (ie. not terribly healthy), healthy chef Babette Davis began to change her culinary ways after turning 40. Now, she’s the proprietor of Stuff I Eat, a popular vegan soul food restaurant in Inglewood, California.
Ingredients
| Parfait 3 c. soaked cashews (soak in regular filtered water for 4 to 5 hours, then rinse) |
| 1 c. nondairy milk |
| ¾ c. agave |
| 1 bag (1.2 oz.) freeze-dried raspberries |
| 1 c. fresh raspberries, plus 1 cup for topping |
| ½ tsp. sea salt |
| 1 c. melted coconut oil, plus more for coating mold |
| Cake 1 c. cashews |
| 1 c. granola |
| ½ c. freeze-dried raspberries |
Preparation
1. Blend all parfait ingredients in a food processor equipped with the S-blade attachment; set aside.
2. Blend all cake ingredients, and coat 3-inch mold with oil. To build each cake, press ¼ cup cake mixture into mold.
3. Firmly press 7 fresh berries, then pour in parfait mixture. Top with cake mixture, if desired.
4. Unmold. Top with fresh berries. Freeze and serve.
Makes 4 to 6.
Nutritional Information: Calories: 1250; Fat: 78g; Cholesterol: 0mg; Sodium: 340mg; Total Carbohydrates: 121g; Dietary Fiber: 14g; Sugars: 61g; Protein: 28g.
Read Chef Babette’s inspiring story about how healthy eating changed her life!
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