Prep time: 10 minutes
Cooking time: 25 minutes
80 g flaxseeds
40 g pumpkin seeds
3 tablespoons sesame seeds
100 g almonds, roughly chopped (activated if possible)
50 g unsweetened, shredded dried coconut
230 g mixed berries (fresh or frozen)
2½ tablespoons honey
1 apple, grated
1 carrot, peeled and grated
4 tablespoons goji berries, soaked in 125 ml water for 10 minutes, then drained
375 ml coconut cream, chilled in the refrigerator overnight
Micro mint leaves (optional)
To make the muesli, preheat the oven to 180°C.
Line three baking trays with baking paper. On one baking tray, toast the flaxseeds, pumpkin seeds, and sesame seeds for about 8-10 minutes, until golden. On the second baking tray, toast the almonds for 6 minutes, until lightly colored. On the third baking tray, toast the coconut for 1-2 minutes, or until lightly golden. Once the ingredients are toasted, combine in a large bowl, and set aside to cool.
Meanwhile, in a medium saucepan combine the frozen berries and 2 tablespoons of the honey. Cook the mixture slowly over low to medium heat until it has a thicker, sauce-like consistency. Mash the berries with a fork or potato masher to create a puree, and set aside.
Combine the apple, carrot, and goji berries with the muesli, and set aside.
Combine the coconut cream (ensure no coconut liquid from the can goes into the mixture) and ½ tbsp honey in the bowl of an electric mixer fitted with a whisk attachment. Whip the cream on high speed until soft peaks form, for about 5 minutes.
In a parfait glass, spoon in a few tablespoons of the muesli mixture, followed by a few dollops of coconut cream, then the berry puree. Continue layering in the same order until you fill the glass. Repeat to fill three more glasses.
To serve, finish with a sprinkle of cacao nibs, fresh berries, and micro mint leaves.