Paleo Fruit Parfait (primal, whole 30, keto, gluten-free, dairy-free)

Today is an extra special recipe post because you’re getting two recipes for the price of one! I’m sharing two very versatile recipes, both in ingredients but also uses.They can be snacks, part of your morning breakfast, or a delicious dessert. They’re made with easy ingredients that are found in all grocery stores, and are full of fat. Sounds primally perfect to me 😉

The first recipe is for Nutter Bombs: these are the foundation of a few things I’ve made and are one of the foods I make on a weekly basis. These subtly sweet and fatty delights are versatile because you can use whatever nuts, seeds and natural nut butters you like. You can also use the Nut Bombs in different ways, one of which is recipe #2.

I’ve written the recipe in both US and UK quantities, and they are inspired by Mark’s Daily Apple Cocoa and Coconut Snacks

Nutter Bombs

*Makes 8

½ cup / 50g almonds

¼ cup / 25g walnuts

¼ cup / 25g pecans

¼ cup / 25g unsweetened desiccated (dried) coconut

¼ cup / 25g pumpkin seeds

2 tbsp coconut oil, soft but not melted

2 tsp cocoa powder

1 heaped tbsp natural peanut butter

6 dates

1. Add all ingredients to a food processor and blitz for no more than five minutes. Initially, the nuts will become large crumbs; you’ll continue to blitz until the nuts become very small crumbs, and looking as though they’ve turned into nut butter. Don’t worry about that happening; it takes a good 10+ minutes of constant blitzing for nuts to turn into proper butter. You should also check to see if your coconunt oil has blended completely, as it can stay intact during this process. Scrape the sides of the food processor periodically.

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2. The consistency will be crumbly shortbread cookie dough. Take a quantity slightly smaller than the palm of your hand, and press firmly into a ball shape. You won’t be able to roll this into a ball. Place in a container, either stacked or laid flat, and refrigerate until needed.

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*This recipe is paleo, keto, gluten-free, vegan, grain-free, dairy-free and sugar-free

Based on 8 Nut Bombs, each one contains: 28g fat, 5g carbs, 6.4g protein

Now, as I was saying, these Nutter Bombs are the basis for other treats I make, like Primal Fruit Parfait. I am obssessed with this treat right now! I make this for my breakfast every day. Every. Day. It’s a simple 3-ingredient treat that tastes like it’s loaded with goodness and makes me feel like I’m spoiling myself. It’s parfait-ly suited (parfait = perfect in French… get it?) to be made with a variety of different fruits or stewed fruits. This fat-packed parfait truly feels like indulgence, with all ingredients fitting well within the Primal Template. Not only does it taste and look amazing, but it’s good for you, and a great fattening start to your day.

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This does require some preparation ahead of time, however, like making the Nutter Bombs and whipping the coconut cream, but if you’re heavily primal practiced and prepared like me, you’ll have these treats in your fridge all the time.

Before you begin, you need to know how to make the coconut cream: I use tinned coconut milk with the highest fat content I can find. I empty it all into a container, then vigorously stir it with a spoon, or use a handblender to get it to a thick, smooth consistency. Then, I pop the lid on a container and refrigerate it overnight. During this time, the coconut cream thickens to a whip cream consistency, parfait for this parfait, but also to use as a whipped cream or double cream substitute for those who are dairy intolerant.

Now, not all coconut milks may react the same, and if yours doesn’t, try this: when you open the tin, you’ll see the milk is in two parts – a solid white cream and a cloudy water. You can empty out just the cream into a container and whip it with a whisk or a hand blender. Again, refrigerate overnight to use as a cream.

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Primal Fruit Parfait

*Serves 1

2 heaped tbsp coconut cream

4 medium strawberries

1 Nutter bomb

1. Wash and remove the stems from the strawberries. Slice each one.

2. Take a Nutter Bomb and crumble it. I know, counterproductive but rolling it into balls helps for easy-to-grab portion sizes.

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2. To assemble, use a small jar or a rocks glass (typically used for whisky/scotch), and place sliced strawberries on the bottom until it’s completely covered. Next, take some crumbled Nutter bomb and sprinkle it on top of the strawberries until you can no longer see them.

3. Take a heaped tablespoon of coconut cream and spread over top. That’s one layer done. Repeat the fruit – crumbled nut bomb – coconut cream layer a second time. Finally, place any leftover fruit on too, and sprinkle with any remaining Nutter Bomb.

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Made with stewed rhubard

Enjoy immediately, or cover and place in the fridge over night, ready to grab for breakfast the next morning. That’s what I do.

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So simple, so delicious.

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*This recipe is paleo, keto, gluten-free, vegan, grain-free, dairy-free and sugar-free

Nutritional info: 37g fat, 10g carbs, 7.5g protein

What’s your favourite go-to snack?

What does your current breakfast look like?

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29 thoughts on “Paleo Fruit Parfait (primal, whole 30, keto, gluten-free, dairy-free)

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