4 Servings
Ingredients:
1 cup organic strawberries, sliced
1 cup organic blueberries
1 cup caveman cookie crumbles (Buttery Pecan, Chocolate Macnut, Vanilla, Chocolate Chunk, or Walnut)
1 batch coconut whipped cream
For the Coconut Whipped Cream:
1 can coconut milk, full fat, chilled
1 Tablespoon pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
about 10 drops liquid stevia
2 Tablespoons arrowroot starch
small grind of sea salt
Directions:
For the Coconut Whipped Cream: Chill the can of coconut milk in the fridge overnight, or place it in the freezer for about 4 hours. Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cold coconut milk into your cold bowl and beat on high with electric mixer for 60 seconds. Add each remaining ingredient, as you continue to beat on high. Beat for an additional 60 seconds after all of the ingredients have been incorporated. Place in the fridge for 10 minutes.
For the Parfaits: In 4 nice glasses, divide the strawberries, top with cream, blueberries and cookie crumbles. Chill for at least 10 minutes before servings. These keep for up to 48 hrs in the fridge.
Nutritional Analysis: One serving equals: 312 calories, 22g fat, 102mg sodium, 22g carbohydrate, 3g fiber, and 4g protein