Almond Butter Mousse Strawberry Parfaits

Name: Almond Butter Mousse Strawberry Parfaits
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 cups non dairy milk; 2/3 cup smooth almond butter; 1/4 tsp salt; 3 to 4 tbsp sugar or sweetener; 1/2 tsp vanilla; A pinch of cinnamon; sliced ripe strawberries; 1/4 cup crushed vegan graham crackers; chocolate syrup or vegan caramel for garnish

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
418 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Almond Butter Mousse Strawberry Parfaits

Danielle Hudson

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Almond Butter Mousse Strawberry Parfaits. Almond or peanut butter thickened into a mousse and layered with strawberries. PB & J parfaits. Vegan, Gluten-free, Grain-free Recipe. Easily doubled or halved.

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Ingredients

Servings

Almond Butter Mousse

2 cups non dairy milk such as almond milk, soy milk or coconut milk
2/3 cup smooth almond butter or use peanut butter or other nut butter
1/4 tsp salt
3 to 4 tbsp sugar or sweetener
1/2 tsp vanilla
A pinch of cinnamon

Parfait:

sliced ripe strawberries
1/4 cup crushed vegan graham crackers other vegan biscuits or cookies, or use coarsely ground oats mixed with 1.5 tbsp coconut sugar and 1/4 tsp ground cinnamon.
chocolate syrup or vegan caramel for garnish optional

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Instructions

Blend the ingredients under almond butter mousse until well blended. Pour into a saucepan over medium heat.
Bring to a gentle boil, stirring occasionally to avoid burning or sticking at the bottom. 8 to 10 mins. Carefully taste and adjust sweet. Simmer for another minute and take off heat. Let it cool to room temperature. The mixture will thicken as it cools.
Make the parfaits: add a sprinkle of crushed crackers or cookies. then a layer of strawberries, then a helping of the almond butter mousse. Repeat depending on the size of the parfait. See notes to make a pie
Drizzle melted chocolate or vegan caramel on top. Variations: Layer with chocolate ganache and raspberry compote

Notes

Vegan caramel: In a pan, mix 1/4 cup raw or coconut sugar,1 tbsp Maple syrup, 1/4 cup Coconut cream ( the creamy part from a can of full fat coconut milk can), and a good pinch of sea salt. Simmer over low-medium heat until boiling and then thickened slightly. a few mins. Refrigerate to thicken more before using.
Make Almond Butter Mousse Pie: Make your favorite pie crust (graham cracker, baked or no bake date nut crust). Pour the partially cooled mousse mixture from step 2 into the crust and freeze for an hour. Slice and serve with whipped coconut cream and a generous drizzle of melted chocolate.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 418kcal (21%) Carbohydrates 32g (11%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 5g (25%) Sodium 311mg (13%) Potassium 352mg (10%) Fiber 6g (24%) Sugar 19g (38%) Vitamin C 8.8mg (10%) Calcium 319mg (32%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 418 kcal

% Daily Value*

Calories	418kcal	21%
Carbohydrates	32g	11%
Protein	11g	22%
Fat	30g	46%
Saturated Fat	5g	25%
Sodium	311mg	13%
Potassium	352mg	7%
Fiber	6g	24%
Sugar	19g	38%
Vitamin C	8.8mg	10%
Calcium	319mg	32%
Iron	2.9mg	16%