Now beware: this does take awhile, but it’s definitely worth it! The rich raw chocolate sauce blends perfectly with the coconut pudding, granola-cookie crunch and the sweetness from the raspberries. It’s the perfect parfait, each bite is so wonderful and satisfying, before you know it, your glass is empty. I suggest starting the cookie crumple in the morning (dehydrating takes awhile), then make the pudding and sauce a few minutes before you’re ready to eat for a unique, healthy, and satisfying after dinner dessert!
Ingredients:
Granola-Cookie
- 1 cup organic dried coconut flakes
- 1 cup organic almonds
- 1/3 cup organic coconut sugar
- 2 teaspoons grated ginger
Pudding
- 2 cups young coconut meat
- ¼ cup organic raw agave
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons melted raw organic coconut oil
- 1 cup organic coconut milk
- ¼ teaspoon sea salt
Chocolate Sauce
1 ½ cups organic cacao nibs- ¾ cup organic raw agave
- ½ cup melted organic coconut oil
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- Pinch of sea salt
Topping
- 1 quart organic raspberries
Fresh mint leaves, optional
Directions:
Cookie
- Blend all ingredients in a food processor just until combined.
- Spread a thin, uneven layer on Parchment paper and dehydrate 8-10 hours in the oven on convection at 120 degrees. Or if you have a dehydrator, spread the mix on Teflex dehydrator sheets and dehydrate 8-10 hours.
Coconut Pudding
- Blend all ingredients in a Vita-Mix.
- Gradually add in the coconut milk until smooth.
- Chill before serving.
Sauce
- Blend all ingredients in a Vita-Mix until completely smooth.
Arrangement
- Warm the sauce slightly on the stove.
- Place about ½ inch of the sauce at the bottom of a wine glass or any glass of your choosing.
- Next add a layer of raspberries, then a layer of pudding, sprinkle with the cookie crumples, and repeat until there are three layers of each.
- Finish with a final layer of chocolate.
- Top with 3 raspberries and mint leaves.
July 2, 2011 at 6:42 am
That sounds like a great summer dessert! I might just use store-bought raw buckwheat granola instead and maybe sneak in a few banana slices
happy chocolate independence day weekend!
August 5, 2011 at 7:01 pm
My 3 favorite things! Awesome! Can’t wait to try it out! Thanks for sharing! Have a great weekend! – 1luv
August 11, 2011 at 11:13 am
I know you guys hate it when I do this- but I think if we’re discussing organics in a way that includes health, it makes sense to include nutrition information. When I calculate JUST the sweeteners alone, none of the other carbohydrate load or natural sugars contained in the remaining ingredients, but just the agave, maple syrup and coconut sugar, EACH SERVING contains 38 grams of sugar (most of it in the form of free-fructose). Just because it’s organic doesn’t mean it’s healthy. When it comes to metabolism, it’s the quantity, not the quality of the sugar that matters most.
~Huntress
September 3, 2011 at 8:27 pm
No Huntress…. it is OK to remind us … l do need reminding now and then and it’s funny as my first thought was “treat” and then “oh my that would sweet ” so l guess l’m getting better at self monitoring LOL
September 5, 2012 at 6:47 pm
What about using stevia instead of the agave? I keep hearing how bad agave is for us.