It seems you loved the carrot cookies! Well to be honest I don’t blame you… to honour
their gloriousness I gave them a simple twist that turns a cookie into the
basis for a simple no-bake bressert
You could use any fairly thick cookie here, they can either be soft
or a little it crisp but you’ll want to be able to break them into chunks. I reckon the chocolate quinoa cookies, chocolate pillowcakes (these are fat free) or coconut oatmeal cookies would work really well. Or even any of my breakfast cookies!
The cookie forms the base of the parfait and then gets
layered up between soft whippy coconut cream…you can infuse this with lemon,
orange, cocoa or other flavours to compliment the cookie base, and fresh fruit
for extra healthy zing. You can also add a sprinkle topping or cookie crumbs if
you wish. Depending on the shape of your bowl you can layer u as many times as
you wish. Mine was wide and shallow so I just used cookie chunks at the base.
This would make a refreshing light summer treat (ok so I
am getting a bit ahead of myself!) and reminds me bit of trifle (without the
jelly layer of course) oh how I miss trifle!
Recipe:
Serves 4 (based on original carrot cookie recipe amount)
Ingredients:
10 carrot cookies (or other cookie of choosing)
approx. 1 ½ cups fairly thick coconut cream plus mix ins if required.
approx. 1 ½ cup fruit
toppings of choice or extra cookie crumbs
Method:
Prepare the
coconut cream and set this aside
Break up the
cookies into small chunks and place the equivalent of 2 small cookies at the
bottom of
a dessert dish
(or split into two layers if preferred).
Add a dollop of
coconut cream to each dish and then layer fresh fruit on top (repeat these
layers depending in shape of dish- i.e wine glass?) Finish with some crumbs of
the remaining cookies or other sprinkles of choice.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
This looks really good!
ReplyDeleteSuch a light and beautiful dessert! I love using coconut cream whenever I get the chance (not that I really need an excuse, but it makes me feel better to have one). I was already planning to make the carrot cookies, but now I'll be doing it much sooner!
ReplyDeleteHi Jodye, Yay, hope it works out well for you. You can of course use any type of coconut cream whip/frosting but I used the version linked above that uses vegan yoghurt and coconut flour to get a thick whipped texture- it works really well!
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