This outstanding dessert sounds more complicated then it actually is. Once you make the cookies, raspberry sauce and pudding, then all you do is layer-by-layer fill your parfait dish. Sometimes I add coconut ice cream and whipping cream on top for my guests, but for me I love it just as is. You can also double the cookie recipe and enjoy them later, they are delicious.
For the gluten free cookies ~ 2 cups walnuts ▪ ½ tsp. pure vanilla ▪ 1 tbsp. buckwheat flour ▪ 2 tbsp. pure maple syrup
For the raspberry sauce ~ 1 cup fresh organic raspberries (if the raspberries are not sweet enough add 1 tbsp. coconut sugar) ▪ 1 tsp. cornstarch
For the pudding ~ 1/2 cup pure cocoa ▪ ½ cup pure maple syrup ▪ 1/3 cup cornstarch ▪ 1/4 tsp. sea salt ▪ 3 cups organic full fat milk (but you can use 1 %) ▪ 1 tsp. pure vanilla ▪ 1 tbsp. organic butter
1 cup fresh organic raspberries
For the cookies ~ preheat oven to 375 F, add all ingredients into a food processor and process until it forms cookie dough, then place it between two sheets of parchment paper and roll, cut to desired shape. Place on a baking sheet lined with the parchment paper and bake for 10 minutes, cool and they are ready to use
For the raspberry sauce ~ add raspberries and cornstarch to non-stick sauté pan, bring to boil and cook for one minute, it is ready to use now.
For the chocolate pudding ~ mix cocoa, cornstarch and salt, add milk, vanilla and maple syrup, whisk well together. Pour into heavy bottom pot and while stirring cook on low heat until the pudding thickens, mix in butter and it is ready to use
Construct the parfait ~ add 4 raspberries into your parfait dish, add pudding, add 4 raspberries, add pudding, add cookie, add balance of raspberries and top with raspberry sauce. Place in the fridge covered with plastic wrap until ready to serve.
Just a quick tip always cook the pudding last, because as soon as it is finished cooking you will be using it for your layers. This dessert can be made a day in advance.