Raw Green Mountain Parfait

August 18th, 2010

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Parfait is a wonderful thing. It allows those of us who find boredom in single-flavour desserts to enjoy many tastes and textures elegantly layered in one tall glass. This one was inspired by Japanese parfaits, in which the most peculiar colours and foods are combined to make insane edible creations.

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Avocado ice cream is among our favourite culinary discoveries of this summer. It seems as though avocado was created for ice cream making, with its smooth and creamy texture.

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We wanted this parfait to tell a visual story and paint a delicious landscape. The layers of green ice cream, buckwheat crunchies, fresh cherries, and blueberry and vanilla creams are meant to resemble topography. Mountains and valleys, trees and flowers, and finally, at the very top – snowy peaks.

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Just like all desserts on Golubka, this parfait is nourishing and full of ingredients that do nice things for your body. Go ahead, try it for breakfast.

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Raw Green Mountain Parfait

Light Green Layer – Avocado Ice Cream
3 hass avocados
1 cup meat of fresh young coconut OR cashews
1/4 cup coconut oil
juice and zest of 1 1/2 limes
5 dates – pitted
1/2 vanilla bean
1/3 cup light raw agave nectar
1 cup water

Combine all ingredients, except the lime zest, in a high speed blender until smooth. Reserve 1/3 of the mixture for the forest green layer. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Add the lime zest directly into the ice cream machine after about 15 minutes of churning. Freeze for 1-2 hours before serving.

If you don’t have an ice cream maker, there is an option to make avocado mousse instead of ice-cream. Just exclude the water and coconut meat/cashew, add about two more avocados and adjust the amount of agave to taste. Chill in the refrigerator until the mousse thickens.

Forest Green Layer
In a high speed blender, combine the reserved 1/3 of avocado mixture with some fresh spinach until the desired colour is achieved. Make ice cream according to the instructions above.

White Layer – Vanilla Cream
1 cup meat of young Thai coconut
1/4 cup coconut water
1/4 cup coconut oil
1/2 vanilla bean
1/4 cup light raw agave nectar
1/2 cup dry coconut flakes OR cashews

Combine all the ingredients in a high speed blender until smooth. Reserve about 1/3 of the mixture for the Violet Layer. Chill in the refrigerator until the cream thickens.

Violet Layer – Blueberry Cream
In a high speed blender, add fresh blueberries or blueberry powder to the reserved 1/3 of vanilla cream until the desired colour is reached. Chill in the refrigerator until the cream thickens.

Mango Buckwheat Crunchies
1 cup sprouted buckwheat
flesh of 1/2 ripe mango
2 dates – pitted

In a blender, puree the mango flesh and dates. Transfer to a mixing bowl together with the sprouted buckwheat and mix well to coat the sprouts. Spread on Teflex sheets and dehydrate overnight or until completely dry and crispy.

1-2 cups fresh cherries – pitted
1 cup fresh or freeze dried sour cherries (optional) – pitted

Cut the fresh cherries in half. Optionally, dehydrate the fresh cherries at 115F for 1-2 hours.
Using a piping or Ziploc bag, squeeze some avocado ice cream into a tall glass to make a first layer. Follow by the forest green layer, and then more avocado ice cream mixed with cherries. Sprinkle with mango buckwheat crunchies and top with blueberry and vanilla cream. You can arrange the layers in any way you want. Aesthetically, it’s nice to take care to arrange the layers unevenly to create the hilly landscape appearance.

Tags: dessert, food, ice cream, raw food, recipe

  • jacqui says:

    I love that you made it into hills and mountains and clouds, awesome! I’m going to have to make avocado ice cream soon.

  • Flo Makanai says:

    Oh waow! So beautiful! If only I could just make those appear on my breakfast table tomorrow morning…
    Your creativity and talent are just amazing!

  • Zhenya says:

    OMG!!!! It looks amazing!!!!!! Please, next time you make it invite me :)) I’ll pay for this!!!!!!

  • Sous Chef Sean says:

    The most incredible looking and sounding parfait ever created. I could eat this morning, noon and night 365 days a year. Great work!

  • Nataliya says:


  • Pam says:

    OMG! Can you send me two please?

  • Swee San says:

    wow the colours are beautiful!!

  • Stella says:

    I just saw this on F.G.-amazing! So beautiful I’d feel bad eating it, but I still would…!

  • David says:

    Are you kidding me!?
    I have never seen anything like that, it looks absolutely amazing!

  • Elizabeth says:

    Wow, what a gorgeous parfait! And it has spinach! Crazy! I love the idea of making the food into art by creating the topography, gorgeous!

  • Susanna Eduini says:

    This is Mother Nature! Awesome posts, I’m looking at your masterpieces and they make me happy :)

  • Golubka says:

    Marni: Thanks very much!

    Bitt: Thanks!

    Jacqui: We had the landscape idea and just had to make this :) Hope you like the ice cream when you get a chance to make it.

    Flo: Thanks so much!

    Zhenya: You are so invited! No pay required :)

    Sean: Thanks!

    Nataliya: So happy you liked it!

    Pam: Really wishing we could :)

    Swee San: Thanks!

    Stella: Thank you :)

    David: Thanks so much! Check out some Japanese parfaits, they are all insanely cool.

    Elizabeth: Thank you! I promise you can’t taste the spinach once it’s been blended and frozen, but the nutritional value is all there!

    Susanna: Thanks so so much!

  • Paula says:

    here is so many inspirations!

    have a nice time!

  • Love the color of those parfaits – beautiful!

  • Jean says:

    Hi, I found you on Tastespotting and just had to comment. These parfaits are absolutely beautiful, wow!

  • Kate says:

    They look perfect! Love the idea, beautiful colours, wonderful photos as always!

  • Elizabeth says:

    Those are breathtaking!! You are so creative. I love that you have buckwheat krispies in there, I eat them everyday but I make mine just plain. Just sprouted buckwheat that has been dehydrated.
    Peace and Raw Health to You!!

  • Kathy says:

    This is beautiful!! I really hope you submit it to http://www.FindingVegan.com ~kathy

  • Golubka says:

    Paula: Thank you, so happy that you’re inspired.

    Chocolate Shavings: Thank you :)

    Jean: Thanks for your comment and kind words!

    Kate: Thanks very much!

    Elizabeth: Thanks! We make plain crispies too and add them to salads and morning fruit.

    Kathy: Thanks for pointing out that site, I’ll be sure to submit :)

  • Ricki says:

    They are truly gorgeous–and I bet they tasted amazing. I can’t believe all the work that went into making them–wow, that is impressive! :)

  • Golubka says:

    Ricki: Thanks very much! Making them was tons of fun.

  • Anonymous says:

    I just realized that it really isn’t that difficult to make a parfait. I tried my first one a couple of months ago using this easy Yogurt Parfait recipe. Now I want to try yours too! :)

  • fragolina says:

    First time visiting. Very beautiful colors, amazing and the recipes look so delicious. Nice blog.

  • Becca says:

    holy heavens. what a BEAUTIFUL and delicious little dessert! I like your style.

  • I always, ALWAYS love a recipe where I can replace coconut meat with cashews!! Opening a young coconut freaks me out!! This is my first visit here and I love it!
    Absolutely beautiful. In the words of The Terminator, “I’ll be back”.

  • Leaf says:

    Wow, beautiful! I love the name too. It suits your creation wonderfully. I am inspired. :)

  • […] The Japanese do crazy-arse parfaits made from green tea ice-cream and all sorts of wild flavours, textures and colours. Have a look at them here. […]

  • […] Recipe and Photo credit to golubkakitchen.com […]

  • Ange says:

    This is an amazing dessert for us vegans! I know fresh is best but what is the longest you could keep each layer sperarately in the firdge for?

  • […] to taste, and then slowly as I read, they would surprise me with their intricacy and elements of whimsy. Her style of cuisine spoke to me with its naturally healthy virtues and, along with her daughter, […]

  • […] The Japanese do crazy-arse parfaits made from green tea ice-cream and all sorts of wild flavours, textures and colours. Have a look at them here. […]


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