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Tropical Fruit Parfait

Adapted from Delicious Living magazine

A dairy-free white cashew cream is topped with a tropical fruit sauce made by blending your favorite fruits, such as pineapple, mango, and kiwi. Fresh is always best, but if using frozen fruit, defrost first. Liquefy solid coconut oil by heating gently until clear and smooth.

Serves 4

Ingredients
2 cups fruit (pineapple, mango, kiwi, or a combination of your favorite fruits), cubed
1/4 cup NOW Real Food® Agave Nectar*
2 cups NOW Real Food® Organic Raw Cashews*
2 tablespoons NOW Real Food® Vanilla Extract*
2 tablespoons liquefied NOW Real Food® Extra Virgin Coconut Oil*
1/2 cup filtered water, as needed
1 banana
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  1. Place 2 cups fruit and agave or maple syrup in food processor; pulse to desired consistency (leave some texture). Scoop into a bowl and refrigerate until ready to use.
  2. Rinse processor with warm water. Add cashews, vanilla, and coconut oil. Blend to a smooth pudding texture, adding water only as needed. Refrigerate until ready to use.
  3. To assemble, slice banana into bottom of four wine goblets, parfait glasses, or ramekins. Top with 1/4 cup cashew “cream,” then drizzle with 1/4 cup fruit syrup. Garnish with mint and serve.

Per Serving:
348 cal (52% fat cal)
21g total fat
7g sat fat
0mg cholesterol
8g protein
35g carbohydrate
3g fiber
6mg sodium

*NOW items available at your local health food store

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