Raw Apple-Cinnamon Breakfast Parfait With Cinnamon Soft-Serve


Total: 30 minutes

This raw breakfast parfait is made from a simple combination of apples, dates, cinnamon, nutmeg, and chia seeds. The soft-serve is made by blending frozen bananas and ground cinnamon until frosty, thick, and creamy.

Ingredients

Raw Apple-Cinnamon + Chia Layer

Cinnamon Soft-Serve

Optional Toppings

Preparation

Raw Apple-Cinnamon + Chia Layer

  1. Finely dice 1 of the apples and add it to an airtight container.
  2. Cut the 2 remaining apples into large pieces and add them to a food processor along with the dates, cinnamon, and nutmeg. Pulse the mixture several times and then process for 2–3 minutes, or until the mixture resembles applesauce, stopping to scrape down the sides as needed.
  3. Transfer to the container with the finely diced apple and stir in the chia seeds. It’s best to refrigerate this for 1–2 hours to allow the chia seeds to work their thickening magic; however, in a pinch, you can skip the chill time and move straight to the next step.

Cinnamon Soft-Serve

  1. Add the frozen bananas and the cinnamon to a food processor and process until smooth and creamy. If needed, add a bit of unsweetened almond milk, 1 tablespoon at a time, to encourage the bananas to blend, adding as little as possible to maintain a thick soft-serve texture. Be careful not to add too much liquid or you’ll end up with a cinnamon smoothie instead of cinnamon soft-serve.

To Assemble

  1. In 2 medium jars or glasses, layer the soft-serve and apple-cinnamon chia mixture, one after the other, garnishing the layers with toppings as you go, if desired. Serve immediately.

Tips

  • Firm Dates? No Problem. If your dates are firm, as opposed to soft and gooey, soak them in warm water for 30 minutes before processing.

Ashley Melillo is a school psychologist and the writer, photographer, and recipe-creator behind Blissful Basil, a blog dedicated to unearthing the happiest side of life through wholesome, plant-based foods. With roots in both psychology and plant-based nutrition, Ashley is fascinated with the way that diet and lifestyle choices affect physical, cognitive, and emotional wellness. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and her recipes have been featured in Women’s Health, Redbook, The Huffington Post, and Shape, among others.
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