Cherry Bakewell parfait
- Prep: 10m
- Cook: 5m
- Serves: 3
It's difficult to beat the combination of cherries and almonds, the flavours work so well together and we love these gorgeous little cherry bakewell parfaits. Layers of creamy and almond-y chia and oats, sweet seasonal cherries, vanilla coconut yoghurt and more almond butter for good measure.
Method
- Combine all the ingredients for the oat and chia layer in a jar. Mix to combine well. Pop it in the fridge overnight or at least 4hrs.
- Add the pitted cherries, maple syrup and a splash of water to a small frying pan.
- Cook on a medium heat for a few minutes until the cherries soften a little. Set aside.
- Stir the maple syrup and vanilla into the coconut yoghurt.
- To compile: layer the oat/chia mix into two medium or three small pots. Next add some cherries then coconut yoghurt and almond butter. Repeat.
- Top with flaked almond and more cherries.
Ingredients
All to be sourced organic where possible
- Chia/oat layer
- 1 tbsp chia
- 4 tbsp oats
- 2 tbsp ground almonds
- 150ml plantbased milk of choice
- 1/2 tsp almond extract
- 1/2 tsp vanilla essence
- 1 tsp maple syrup
- Cherries
- 180g cherries, pitted
- 1 tbsp maple syrup or sweetener of choice
- Splash of water
- 75g coconut yoghurt
- 1 tsp maple syrup, optional
- 1/4 tsp vanilla powder or extract
- 2 tbsp almond butter
- 2 tbsp flaked almonds, toasted
- Extra cherries
