Gingerbunny Chai Trifle Parfaits
Ingredients
- for the chai cream:
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 3/4 cup of filtered water
- 1/4 cup of agave
- 1 cup of soaked cashews
- 1/4 tsp of ground ginger
- 1/4 tsp of ground cloves
- 1/4 tsp of cinnamon
- 1/8 tsp of pink salt
- for the gingerbread:
- 1/4 cup of vegan butter
- 1/2 cup of brown sugar
- 1/3 cup of molasses
- 1/2 tsp of vanilla extract
- 1 chia egg
- 2 cups of flour
- 1 tsp of baking soda
- 1/4 tsp of pink salt
- other:
- 10 oz vegan whip cream
- melted chocolate
Preparation
In a pot toast cinnamon, star anise, and cloves
Toast until fragrant and add water
Bring to a boil and add chai tea bag
Let steep, remove bag and let sit for 2 hours
Remove spices and add tea to blender along with remaining ingredients for cream
Blend until smooth and set aside
Preheat oven to 350°
Combine butter, brown sugar, molasses, and vanilla extract
Whisk well and add chia egg
Combine dry ingredients in a separate bowl and add wet to dry
Knead to form dough and roll out on a floured surface
Use cookie cutters of choice and bake in oven for 15 minutes
Once time is up crumble cookies into crumbs leaving a few aside
Layer glassware of choice with cookie crumbs, chai cream, and whip cream
Repeat until finished
Add remaining cookies on top dipping a few in chocolate
Enjoy!
