Vegan Blueberry Parfait with Tofu Base and Compote
Ingredients
Tofu base
- 150g silken tofu
- 80g organic coconut cream
- 4 fresh dates
- 50g frozen blueberries
- 5g vanilla extract
Chia blueberries compote
- 15g chia seeds
- 15g stevia
- 50g frozen blueberries
Preparation
For the base: add all ingredients to a blender and blend until smooth. Add more or less fresh dates for sweetness.
For the compote: cook blueberries with stevia until texture becomes smooth, add chia seeds, and leave for an hour.
Add coconut yogurt and your favorite toppings, then enjoy.
