Cashew Cream Blood Orange Parfaits

5 from 1 reviews



  1. For the cashew cream: Place all ingredients into a blender and pulse until smooth. You want the mixture to be fairly thick, but if you’re having trouble mixing it, add 1 additional tbsp of water; set aside.
  2. For the brittle: preheat oven to 350°.
  3. Melt coconut oil in microwave or over stovetop; set aside.
  4. Combine quinoa, oats, almonds, cacao, and chia seeds together in a large bowl; add coconut oil and syrup and stir to combine.
  5. Pour quinoa onto a baking sheet and use a spatula to smooth mixture out. You want it to be fairly thin. Bake brittle for 15 minutes or until edges have turned slightly darker in color.
  6. Remove from oven and set aside.
  7. For the chocolate drizzle: combine ingredients in a microwave-safe bowl or in a saucepan over stovetop; stirring occasionally until chocolate has melted. Drizzle mixture overtop of brittle and then place baking sheet in the freezer for at least 1 hour or until brittle has hardened.
  8. To assemble: Scoop a spoonful of oats on the bottom of each glass; add the cashew cream and quinoa brittle and then top the parfait with pomegranate seeds and chopped dark chocolate (optional).
  9. Enjoy!


*Feel free to add a third blood orange if you want mixture to have a stronger orange flavor.
**Serving size depends on how far you fill up the cups. The recipe will fill two cups or, you can fill a few different cups up half way like I did in the photos. Up to you!
***If you don’t add the chocolate drizzle over the quinoa brittle, I recommend adding 1 more tbsp of cacao to the brittle–you want it to be chocoalte-y enough!