Categories: chocolate, dessert, fruit

Ingredients

• 1 cup blueberries
• 10 strawberries
• Pudding:1 cup dairy free chocolate chips
• 12.3 ounces (349 g) extra firm silken tofu
• 1 tbsp agave
• 1 tsp vanilla extract
• Cashew Cream:1 cup cashews, soaked overnight
• 1/4 cup to 1 cup water
• dash sea salt

Directions

1. Rinse berries well. Slice up your strawberries and toss with blueberries.

2. To make pudding:Over double boiler, melt your chocolate chips until very smooth. In food processor, blend together silken tofu with agave and vanilla extract. While the food processor is spinning, drizzle in your melted chocolate until all is combined.

3. Transfer pudding to bowl and then clean out your food processor.

4. To make Cashew Cream:Blend together cashews and 1/4 cup water until the mixture becomes very creamy, add more water until it’s easy to blend. Let the food processor roll for about 5 minutes or so, until absolutely no lumps remain. I personally like to double the batch when I make this and save the rest of the cream for another use. Like more parfaits! Or just mixing straight with fruit. Yum.

5. Assemble:Assemble parfaits by layering fruit, pudding, more fruit, more pudding and then topping with a nice big dollop of cashew cream.

6. Serve chilled. If stored in fridge the pudding will thicken slightly and the texture becomes extra good.

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