Do you dolls remember the other day when I mentioned this vegan restaurant called Native Foods and the incredible food they had? Well I actually bought the restaurant's cookbook called "The Native Foods Restaurant Cookbook" from the wonderful chef Tanya Petrovna. It's available on Amazon if you want to check it out here. It really is worth it and I know I will be constantly referring to it! I was a bit disappointed to find that they hadn't included the recipe for the peanut butter parfait that I loved oh-so-much! But a recipe for a delicious key lime parfait was included, so I decided to switch around the ingredients and whatnot, and wala! you sweets now get the recipe first hand from me!
You and your tastebuds will forget that this little dessert is actually healthy! Desserts, healthy?? And they taste good!? What is this nonsense??
Peanut Butter Parfait:
Print RecipeIngredients
- 8 oz soy cream cheese
- 12 oz firm silken tofu (I used soft silken tofu, which worked out just as well.)
- 1/2 cup soy milk
- 1/2 cup sugar
- 1/2 cup peanut butter
In a blender, put in soy cream cheese, tofu, soy milk, sugar, and peanut butter. Puree until smooth and well blended. Pour mixture into six 8-ounce parfait glasses or wineglasses. Refrigerate for at least 1 hour before serving.
Serving Suggestions:
- Add chocolate syrup to make it into a peanut butter- chocolate mixture.
- Add a small amount of granola and bittersweet chocolate chips on top of your parfait.
- Add sliced bananas or fruit of your choice to the bottom of glasses then pour parfait on top.
