Peanut Butter Cup Parfait

Got a sweet tooth in your family? Instead of handing out sugar-laden snacks, check out this raw peanut butter cup parfait that uses ingredients like coconut milk, date paste and peanut butter to pack in the flavor without the processed sugars. Courtesy of Veggies Don’t Bite, this recipe is sure to be a hit with your family any time of day.

1 cup soaked macadamia nuts
1 cup soaked cashews
½ cup peanut butter
10 dates
½ – ¾ cup almond milk

Chocolate coconut cream:
1 can full fat coconut milk (placed in refrigerator overnight, or you can buy actual coconut cream)
1-2 tablespoons date paste (can also use maple syrup or coconut palm sugar)
2-4 tablespoons unsweetened baking cocoa or cacao powder

Note from the Chef: Soak nuts overnight if not using a high speed blender, but if crunched for time, soak in warm water for at least 2 hours. Any milk of choice works here, you can even use dairy milk if you don’t mind it not being totally vegan. You can also add more dates if you want it sweeter. You can use cocoa or cacao powder for this recipe. If using cocoa, make sure it is unsweetened. Add it 1 tablespoon at a time until you achieve the flavor you want. If you want to add presentation, top with cacao nibs or crumbledJustin’s Dark Chocolate Peanut Butter Cups. You can make both these layers one day and leave them overnight to allow flavors to soak in before serving, this gives a deeper more flavorful taste to both.

Peanut Butter Cup Parfait

1. Place all peanut butter parfait ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well. Slowly add milk until you get a thick and moving consistency, but be careful that it doesn’t become too thin.

2. Next, to make chocolate coconut cream, take the can of coconut milk out of the refrigerator and open it. Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.

3. Layer in cups or mason jars starting with peanut butter parfait layer and ending with chocolate coconut cream layer, making 3 layers of each. Top with cacao nibs or crumbled Justin’s Dark Chocolate Peanut Butter Cups for added presentation.

Did you try your hand at this recipe? Tell us what your kids thought in the comments section below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.