Coconut Cream & Almond Semla Parfait
The classic Swedish Semla in the form of a dessert
- Yield: 2 servings 1x
Ingredients
Scale
- 50g / 1,75 oz pitted dates
- 2–3 tbsp almond flour
- 1 dl / 1/3 cup room temperature coconut cream or other whipping cream of choice
- Optional 1–2 tsp sweetener of choice
- A splash of vanilla essence
- Around 4–6 tbsp granola or muesli of choice, preferably flavoured with cardamom
- Optional icing sugar for topping (just for looks)
Instructions
- In a food processor or mixer, process the dates while adding a tbsp of almond flour at a time until you get a nice paste. If it gets too dry add some plant milk or water and if too wet add more almond flour.
- Using an electric whisk whip the cream fluffy together with the optional sweetener and vanilla.
- Divide the granola between two dessert bowls. If the granola is not already cardamom flavoured you can sprinkle some on top. Divide the almond paste between the two dessert bowls, top with the coconut cream (I used a piping bag for these two steps), and optionally top with icing sugar and more granola.
Keywords: Semla, dessert, vegan, healthy