Raw Brownie and Greek Yogurt Parfaits
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
For the sauce
For the yogurt
Directions
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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.
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Press the brownie mixture firmly into the bottom of the prepared loaf pan. Chill, covered, until needed.
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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.
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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.
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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.