Sea Salt-flecked Dark Chocolate Blueberry Parfaits
½ cup walnuts
2 Tbsp pure maple syrup
2 tsp sea salt, divided
½ cup nut butter
1 cup agave nectar
1 cup water
¼ cup cocoa powder
2 Tbsp coconut oil
2 medium avocados
1 handful blueberries
1 pinch Maldon sea salt
1. Preheat oven to 350 degrees.
2. Toss the walnuts with the maple syrup and 1 tsp sea salt. Spread evenly on a baking sheet and toast for 3-4 minutes, until golden brown. Allow to cool. Then chop and set aside.
3. Blend the nut butter, agave, water, and cocoa together in a high-speed blender. With the blender running, slowly add the coconut oil. Add the avocados and blend until smooth. Divide into small cups or bowls and allow to set in the refrigerator until ready to serve.
4. Layer pudding between, fresh blueberries and walnut mixture. Top with a pinch of flaky sea salt. This can be made up to two days in advance.
Copyright © 2013 DEFINE body&mind, All Rights Reserved
In-House Natural Foods Chef, Erin O’Leary Stewart