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Roasted Citrus Parfait {Paleo, GF, Vegan, Whole30 option}

This roasted citrus parfait is the perfect winter pick-me-up! It's filled with creamy zested coconut whipped cream, almond cookie crumbles to give it a sweet & crunchy bite, with bursts of roasted citrus! It even has an option to make it Whole30 friendly!
Course: Dessert, Snack
Keyword: Citrus, Coconut Whip Cream, Dairy Free, Dessert, Gluten Free, Paleo, Parfait, Romantic, Vegan, Whole30

Ingredients

Almond Cookie "Crumble"

  • 1.5 cups almond flour
  • 2 tbsp tapioca flour
  • 1/4 tsp dried ginger powder
  • 1/8 tsp sea salt
  • 1/4 cup honey
  • 4 tbsp coconut oil (solid at room temperature)
  • 1/2 cup sliced almonds

Roasted Citrus

  • 2 small-medium grapefruit
  • 2 medium naval oranges
  • 1 small blood orange
  • Feel free to mix this up or add more to have more for your parfaits:)

Zested Coconut Whipped Cream

  • 1 cup coconut cream, full fat coconut milk turned upside down overnight in the refrigerator**
  • 2 tbsp honey (omit if on Whole30)
  • zest of one small blood orange or other orange (about 1 tsp)
  • 1 pinch sea salt

Instructions

Almond Cookie "Crumble"

  • Whisk almond flour, tapioca flour, dried ginger and sea salt in large bowl. Add in honey and stir with a wooden spoon to incorporate as much as possible {tip-grease your 1/4 measuring cup with a little coconut oil to make honey come out easier}. Add in coconut oil and crumble into the dry ingredients and honey with your hands to achieve small crumbles. 
  • Add in almonds and toss everything together. 
  • Spread crumbles out on a parchment lined baking sheet and freeze for 20 minutes. 
  • Bake at 350 degrees for 12 minutes or until golden brown.* Turn oven up to 400 degrees and set aside cookie "crumble" on a cooling rack to cool while you prepare the other ingredients for the parfait. 

Roasted Citrus

  • Peel all fruit with a knife, being sure to remove all of the white pith. 
  • Segment citrus over a medium bowl {you will have fresh citrus juice when done:)}. 
  • Place on a baking sheet lined with parchment paper and roast at 400 degrees for 10-12 minutes. 

Zested Coconut Whip Cream

  • Open bottom of full-fat coconut milk can, pour the liquid into a mason jar and store with tight lid for later use. Remove cream from can (may need to repeat with another can to get one cup) and place in medium bowl. If coconut cream is really hard you may need to let it sit for a bit to soften-but not too long!
  • Whip with beaters for about one minute, scraping down sides as needed.
  • Add in honey, zest and sea salt. Whip for another 2-3 minutes, scraping down the sides of bowl as needed until coconut cream is soft and whipped, with a "whipped cream" consistency. 

Bringing it all together!

  • To assemble, crumble cookie mixture in bottom of desired glass (mason jar works great too). Layer citrus on next, followed by zested coconut whipped cream and top with more cookie "crumbles". Top with more zest and a sprinkle of dried ginger, if desired! Enjoy!***

Notes

*As stated in the paragraphs above, my "crumbles" turned into one large cookie. If this happens to you, just let cool completely and then break apart into pieces when ready to assemble. 
**This took over one can for me to get 1 cup. You could also use canned coconut cream instead of the full-fat coconut milk with the liquid. 
***You probably will have leftover crumble (which makes a great dessert/snack on its own:)) and you may even have enough ingredients to make 4 parfaits. 
Recipe adapted from Small Plates & Sweet Treats by Aran Goyoaga of Cannelle et Vanille