These Paleo Shortbread Cookie and Berry Parfaits are the perfect summer dessert! They're dairy free, gluten free, refined sugar free and sweetened with only a touch of pure maple syrup. Made up of layers of fresh berries, paleo shortbread cookie crumbles, and whipped coconut cream, they're a light and refreshing healthy and guilt free dessert!
Coming off of the June Whole 30, I was determined to find a guilt free dessert that I could enjoy for the 4th of July, and you guys, this one is absolute perfection.
The shortbread cookies are buttery and delicious with the perfect amount of chew and crumb. They are sweetened with only a touch of pure maple syrup and make the perfect topping for this berry parfait.
Paleo Shortbread Cookie and Berry Parfait: Ingredients
Almond Flour
Tapioca Flour
Ghee
Pure Maple Syrup
Vanilla or Almond Extract
Canned Coconut Cream
Fresh Berries - Your choice!
Paleo Shortbread Cookie and Berry Parfait: Step by Step
Begin by making the paleo shortbread cookies.
Add all ingredients for the cookies into a bowl and combine well.
Drop 12 - 1 Tbsp balls of cookie dough onto a baking sheet and use your hands press down to about ¼” thick and shape into circles.
Bake for 12-14 minutes @ 350.
Next you’ll make the whipped coconut cream.
Place a medium sized glass or stainless steel mixing bowl in the freezer for 10 minutes before beginning. Keeping the bowl cold really helps to get the coconut cream to whip to stiff peaks.
Remove the bowl from the freezer and canned coconut cream that has been refrigerated overnight and scoop the coconut cream into the bowl, discarding (or saving for another recipe!) the liquid at the bottom of the can.
Using a stand mixer or hand mixer, mix coconut cream on medium speed for about 30 seconds until smooth.
Add maple syrup and continue to mix on high speed for 2-3 minutes until stiff peaks form.
Not all coconut cream is created equal! The water content varies, if stiff peaks haven’t formed add tapioca flour 1 tbsp at a time to achieve desired thickness.
Assemble parfaits by layering berries, crumbled cookies, then whipped coconut cream.
Enjoy!
A Couple Notes:
- You will only use 4-6 shortbread cookies for this recipe. Place the remaining in an airtight container and store on the counter!
- Place the can of coconut cream in the fridge for at least overnight before making the whipped coconut cream. This will help to ensure it whips to stiff peaks.
- As noted above, the water content in coconut cream varies by brand. Brands with too much water content will not whip as stiff. Use tapioca flour, 1 tbsp at a time to achieve desired thickness.
- This recipe will make enough for 2 large parfaits or 4 smaller ones!
- Make the cookies and whipped coconut cream ahead of time! Simply rewhip the cream and assemble before serving.
I hope you enjoy!
If you make these tag me on instagram @cateandcokitchen and leave me a review below letting me know what you think!
XO
Emilee
More Paleo Dessert Recipes:
Paleo Double Chocolate Chip Cupcakes
Healthy No-Bake Peanut Butter & Jelly Bars (Can be made with almond or cashew butter!)
[lt_recipe name="Paleo Shortbread Cookie and Berry Parfait" servings="4" prep_time="15M" cook_time="12M" total_time="27M" difficulty="Easy" summary="These Paleo Shortbread Cookie and Berry Parfaits are the perfect summer dessert! They are fair free, gluten free, and sweetened with just a touch of pure maple syrup." print="yes" image="https://theprimitivedish.com/wp-content/uploads/2020/07/Shortbread-parfait-5-200x300.jpg" ingredients="Shortbread Cookies;1 ½ C Almond Flour;¼ C Tapioca Flour;⅓ C Ghee;¼ C Pure Maple Syrup;⅛ Tsp Vanilla or Almond Extract;Whipped Coconut Cream;1 Can Coconut Cream, Refrigerated Overnight;1 Tbsp Pure Maple Syrup;1-3 Tbsp Tapioca Flour, As Needed for Thickening;Parfaits;4 Cups Fresh Berries" ]Add all ingredients for the cookies into a bowl and combine well.;Drop 1 Tbsp balls of cookie dough onto a baking sheet and use your hands press down to about ¼” thick and shape into 12 circles. ;Bake for 12 - 14 minutes @ 350 , just until bottoms begin to brown. *Note: You will only be using 4-6 cookies for this recipe*;Place a medium sized glass or stainless steel mixing bowl in the freezer for 10 minutes before starting the whipped coconut cream. *Keeping the bowl cold really helps to get the cream to whip to stiff peaks.*;Remove the bowl from the freezer and canned coconut cream that has been refrigerated overnight and scoop the coconut cream into the bowl, discarding (or saving for another recipe!) the liquid at the bottom of the can.;Use a stand mixer or hand mixer, mix coconut cream on medium speed for about 30 seconds until smooth.;Add maple syrup and continue to mix on high speed for 2-3 minutes until stiff peaks form. ;Add tapioca flour 1 tbsp at a time to achieve desired thickness, if needed. *See Notes Above*;Assemble parfaits by layering berries, crumbled cookies, then whipped coconut cream.;Enjoy!;[/lt_recipe]
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