Apple Parfait with Hazelnut Toffee Crunch
Quick Notes:
Prep time: 5 mins
Cooking Time: 2 hours of overnight
Serves: 2
Method: Soaking
Ingredients:
1 cup Bob's Red Mill GF organic oats
1/4 cup shredded coconut
2 tbsp chia seeds
A handful of pepitas
1/2 cup Coco June coconut yogurt
2 tbsp Seed + Mill organic tahini
A dash of maple syrup, to sweeten
1 apple, diced
1 - 1 1/2 cups of water
Hazelnut Toffee Crunch:
A handful of hazelnuts, roughly chopped
1 tbsp maple syrup
How to make the parfait:
Pre-heat oven to 350°F
Place all ingredients except the hazelnut toffee crunch into a medium bowl, stir well to combine.
Cover and leave for a minimum of 2 hours, or place in the refrigerator overnight (add more water depending on desired consistency)
Meanwhile, combine the chopped hazelnuts and maple syrup in a small bowl. Spread onto a baking tray lined with parchment paper, and bake for 10-15 mins until golden, being careful not to burn. Remove from the oven and allow to cool.
Top pre-prepared parfait with the hazelnut toffee crunch and apple slices before serving.
Notes: The hazelnut crunch can be made ahead of time and stored in an airtight container until ready to eat.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
