This dessert looks beautiful served in elegant parfait glasses.
Crumble
1 ½ cups pecans, soaked and dehydrated
1 cup dried figs, chopped
¼ cup carob powder
¼ teaspoon nutmeg
Sauce/Cream
3 avocados
¼ cup orange juice
¼ cup agave nectar
1 teaspoon cinnamon
¼ teaspoon salt
1 cup cashew
¼ teaspoon almond flavor
¼ tsp vanilla flavour
Fruit
3 cups strawberries, chopped
3 cups mango or pineapples, chopped
Crumble
Blend pecans, figs and carob powder in a food processor until crumbly.
Sauce/Cream
1. Blend cashews until smooth, while adding orange juice in a food processor.
2. Add in agave, cinammon, salt, pure almond extract, pure vanilla extract,
and avocados and blend well.
Assembly
In a tall glass, make a bottom layer with the crust, then layer as follows:
with the cream, mangos, cream, strawberries, cream and top with crumbles.
Repeat layers until the glass is full.
Recipe: Jennifer :-)
I first made this delicious dessert with Jennifer and Debbie, for all the wonderful
students in my class at Living Light Culinary Institute in California :-)
The dessert was received with great joy and praise and is still remembered by many.
So it is well worth a try!
