Sunday, December 29, 2013
Vegan; Raw; Gluten Free; Soy Free
I made these for a Christmas Day potluck. My usual farmers market trip always sparks inspiration! I found blueberries and persimmons and found a recipe from The Global Girl. Problem, the recipe gives you no yields and how many... So, I had just enough for 8 shot glass size parfaits....
4 persimmons, peeled (if extra ripe-slice in half and scoop out)
1 pint of blueberries (save some of the pretty ones for garnish)
1. In a food processor, blend persimmons until smooth. Remove half of the mixture in a bowl and set aside.
2. In the food processor with half of the persimmon mixture add the blueberries and blend until smooth.
3. Layer first using blueberry persimmon mixture, next the persimmon and the top layer blueberry persimmon mixture. I topped each parfaits with coconut whipped cream and 3 whole blueberries for garnish.