Raw Heavenly Orange Raspberry Parfaits

I like to make beautiful structured raw cakes and things which need piping, but sometimes I get lazy.  The thing is though, I still want to eat a good dessert with all of the same delicious components as the cake.  Something creamy, something sweet, something gooey, and something crunchy.  Which is exactly where parfaits come to the rescue.  They require little hands on time, and yet are sooo good and satisfy my sweet tooth.  After making the other orange desserts this week, I was loving the flavor so I figured why stop with it?  Orange cream...hell yes!  There is just something crave worthy about vanilla bean flecked orange scented raw coconut cream that I cannot get enough of lately.  Especially with the splash of orange flower water I added in as well.  

Combine that with some orange caramel, and you will be on cloud nine.  Fresh raspberries and pistachios and coconut for crunch?  Even better!  This was probably the easiest and least fussy dessert I made this week, but it was so incredibly good and so pretty with all of the natural colors of the raw ingredients! 

Raw Heavenly Orange Raspberry Parfaits
Serves 3

Orange Flower Mousse:
2 cups young coconut meat*

1/4  cup orange juice
1 Tbsp orange zest
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 tsp orange flower water
1/4 cup plus 1 Tbsp raw 
coconut butter, warmed to liquid

Orange Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp 
raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1/4 cup orange juice (plus more to thin as needed)

1 Tbsp orange zest

3 cups fresh organic raspberries
1/2 cup chopped pistachios
1/2 cup unsweetened flaked dried coconut

To make the mousse, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
To make the caramel filling, combine all ingredients except water in a food processor and process until smooth (adding a little orange juice if too thick, you want it to flow like caramel sauce, but still be gooey).
To assemble, divide half the raspberries between 3 parfait glasses, then spoon some of the caramel over that, then the mousse, then the rest of the raspberries, then more caramel, then top off with the pistachios and coconut.  Serve!

*If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.  

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