Cinnamon Pear Parfaits with Vanilla Cashew Cream


These babies are rich, creamy, and yum. They also utilize all raw ingredients (sans maple syrup) so they are far healthier for you than sugar, dairy, or processed laden desserts.

They start with a “crust” on the bottom made with dates and walnuts. Perfect for all you gluten free kids. Then comes a layer of cinnamon pear. The lemon juice helps prevent the pears from turning color, and adds a little tartness. Then it’s all topped off with a creamy dreamy vanilla cashew cream.

You’ll want to soak the cashews for a handful of hours (or overnight), so keep that in mind. Leave them in the fridge while soaking, so they’re nice and cold when you’re ready for them. The dates also get soaked in water, but 30 minutes is fine for them. pears

Use very ripe pears. I love pears, but it seems to me that they’re always: not ripe enough – not ripe enough – not ripe enough – BOOM! Over ripe. So this is a good recipe for those pears that you forgot to eat and are a little on the mushy side. Storing pears in a paper bag will help them ripen faster. And if your pears aren’t super mushy yet, just chop ’em up a bit before trying to smash ’em.

Walnut Crust
1 cup walnuts

8 dates (soaked for around 30 minutes, then drained)
1/4 tsp sea salt

Cinnamon Pear Layer
4 very ripe pears

1 tsp cinnamon
2 tsp fresh lemon juice

Vanilla Cashew Cream (Double the recipe and keep a stash of cashew cream in the freezer!)
1 cup cashews (soaked in water for several hours, then drained)
1/4 cup water
1/4 cup maple Syrup (check the label- maple syrup should be the only ingredient)
Pinch of sea salt (or 1/8 tsp)
1 tsp vanilla extract

Cinnamon to sprinkle on top

Serves 4

I used a mini food processor for this, but you could try in a normal sized processor or even a blender. You may have to stop and scrape down the sides.

Put all of the cashew cream ingredients in the food processor and process until smooth. Pop in the freezer to chill, while you make your other layers. (See how easy that was?!)

Rinse out the processor and add your walnuts, dates, and salt. Pulse until mixed together and sticky. Stir a little to make sure salt is evenly mixed in. Divide into 4 parts and press it down into the bottom of little bowls, ramekins, or small wine glasses.

Wash and core the pears. Then smash it all to hell! You can use a potato masher or just a fork. Stir in the lemon juice and cinnamon, then add as your second layer.

Now grab that cashew cream and top off your lovely creations. Sprinkle with cinnamon.

Share and enjoy!

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