Tickled Pink Strawberry Rhubarb Parfait
This in-season, delicious and nutritious Strawberry Rhubarb Parfait will leave you #Lettucebowandsay "Tickled Pink!"
Equipment
- Oven
- Blender
Ingredients
Chia Pudding:
- 4 Tbsp Chia Seeds
- 1 Cup Plant Milk
Granola:
- 2 Cups Oats
- 2 Cups Almonds (raw; sliced)
- 1/4 Cup Coconut Oil (softened)
- 1/3 Cup Agave
- 2 tsp Vanilla Extract
Strawberry Rhubarb Yogurt:
- 6-8 Strawberries
- 1-2 large Rhubarb
- 1 medium Banana (fresh)
- 1/2 Cup Plant-based Yogurt (I used Forager Cashew Milk yogurt)
- 1 heaping Tbsp Almond Butter (smooth)
- 2 Dates (pitted)
- 1 Tbsp Flax Seeds (ground)
- 1-2 Tbsp Rawnice Tickled Pink Pitaya Powder
Instructions
- Preheat oven to 300°F
Chia Pudding:
- Make this first so it has some time to set up. Mix both ingredients together and let sit for 15-20 minutes at room temp until chia seeds become gooey and absorb all of the liquid.
Granola:
- Add all the ingredients to a bowl and stir until combined.
- Line a baking sheet with parchment paper and spread granola evenly into one thin layer.
- Bake for ~30 minutes until golden brown. Let cool completely! If the oats are still soft don't worry - they will get crunchier once it cools fully.
Strawberry Rhubarb Yogurt:
- Add all of the ingredients to a blender and blend until smooth!
Strawberry Rhubarb Parfait:
- Start with a layer of yogurt, then the chia pudding, and then optional add a layer of fresh, sliced strawberries. Add the granola and then start all over again until you finish with granola on top! (layers may vary based on your glass size)