PB & Chocolate Pudding Parfaits makes 3 parfaits you will need for the peanut butter whipped cream * 1 can full fat organic coconut milk, chilled overnight 2 tbsp vegan powdered sugar (optional) 1 tsp pure vanilla extract 1 tbsp peanut butter for the chocolate pudding 2 ripe organic avocados 2/3 cup Grade B Pure NH Maple Syrup 1/2 cup almond milk/hemp/flax (any non dairy milk) 1/2 cup raw cacao crunchy cookies crushed for garnish assembly: The night before, place cans of coconut milk in the fridge & the beaters and mixing bowl in the freezer that you will use for the coconut whipped cream.*Mimi Creme or Soyatoo can be used , just mix with peanut butter To make the Avocado Chocolate Pudding Ina food processor add all ingredients and process until very smooth and creamy - about 3 minutes. Scrape sides down about half way through if needed. To make the Coconut Whipped Cream Very carefully, remove the can of coconut milk from the fridge and open. You will notice that all the solid cream has risen to the top and the "coconut milk" has fallen to the bottom. With a spoon, very carefully scoop out the cream, careful not to take on any coconut "milk" when scooping out the cream. Place the cream in the mixing bowl that was in the freezer and whip on high with a stand or hand mixer with the attachment (whisk beaters) from the freezer. The cream will magically transform into whipped coconut cream in about 2-4 minutes (scrape down sides if needed). Once you have reached the consistency of whipped cream, turn off the mixer and add in the powdered sugar (if using), the vanilla extract & peanut butter. Whip an additional minute. Starting with a pudding layer alternating with peanut butter whipped cream - layer in a small juice glass (2 layers of each) top with crushed cookies or chopped peanuts. enjoy! Can be eaten immediately or stored in the fridge until ready to enjoy!
Posted on: Wed, 19 Jun 2013 02:19:27 +0000
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