Raw Brownie and Greek Yogurt Parfaits | Midwest Living
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Raw Brownie and Greek Yogurt Parfaits

Raw Brownie and Greek Yogurt Parfaits

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  • Makes: 8 servings
  • Hands On 40 mins
  • Total Time 1 hr

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At acouplecooks.com, Alex and Sonja Overhiser blog about wholesome, mostly vegetarian cooking. The Indianapolis couple has a particular soft spot for sweets with a better-for-you streak. Case in point: The bittersweet crumbles on these nutrient-packed parfaits are actually a gluten-free blend of nuts, dates and cocoa.

Ingredients

    For the brownies
  • 1 cup walnuts
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon kosher salt or sea salt
  • 12 Medjool dates, pitted
  • 1/4 cup slivered almonds
  • For the sauce
  • 3 cups frozen mixed berries (about 1 pound)
  • 1/4 cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • For the yogurt
  • 1 1/2 cups whipping cream
  • 1/2 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla

Directions

  1. For brownies: Line an 8x4-inch loaf pan with plastic wrap; set aside. In a food processor, finely grind walnuts. Add cocoa powder and salt; pulse to combine. With machine running, add the dates one at a time, processing until the mixture is crumbly but holds its shape when squeezed. Add the almonds; pulse to combine.
  2. Press the brownie mixture firmly into the bottom of the prepared loaf pan. Chill, covered, until needed.
  3. For fruit: In a skillet, combine frozen berries, 1/4 cup maple syrup, and the lemon juice. Cook and stir over medium heat until berries are thawed and mixture comes to a simmer. In a small bowl, stir together cornstarch and the water; stir into fruit mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat and let cool to room temperature.
  4. For yogurt: In a large bowl, beat whipping cream, yogurt, the remaining 1/4 cup maple syrup and the vanilla with an electric mixer on medium speed until soft peaks form.
  5. To assemble: Use plastic wrap to lift brownies from pan. Coarsely crumble. Layer yogurt mixture, brownie crumbles and berry mixture in eight tall glasses. Serve immediately or chill, covered, up to 2 hours.

Nutrition Facts

(Raw Brownie and Greek Yogurt Parfaits)

Servings Per Recipe 8, carb. (g) 55, Niacin (mg) 1, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, cal. (kcal) 474, vit. C (mg) 15, Fat, total (g) 29, Thiamin (mg) 0, pro. (g) 7, calcium (mg) 127, vit. A (IU) 718, iron (mg) 2, fiber (g) 7, sodium (mg) 44, Potassium (mg) 502, sugar (g) 40, Polyunsaturated fat (g) 8, Folate (µg) 26, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 62, sat. fat (g) 12

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