Superfood Sorbet Parfaits with Gluten-Free Muesli Crisp
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 2 servings 1x
- Category: Dessert
Ingredients
Scale
- 1 cup Sambazon Acai Sorbet
- For Muesli Crisp-
- ½ cup Bob’s Red Mill Gluten-Free Muesli
- 1/3 cup Bob’s Red Mill Coconut Flour
- 1/8 tsp sea salt
- ½ tsp cinnamon
- ¼ cup walnuts, roughly chopped
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, add all crisp ingredients. Stir to combine, then use fingers to break down any clumps of coconut sugar or coconut flour.
- Spread mixture on a parchment paper lined baking sheet and bake for 8 minutes until golden brown.
- Let crisp cool completely. Split the crisp into two equal portions. Take a tall glass or ice cream dish and layer a 1/3 of the crisp mixture on the bottom, top with ¼ cup of sorbet, and repeat with another 1/3 of the crisp mixture and the remaining ¼ cup of sorbet. Use the remaining 1/3 of your crisp mixture to top the parfait. Repeat this process with a second glass or dish for two servings.