Today is a day of celebration! My good friend Amy from Simply Sugar & Gluten-Free and her husband Joe are expecting their first little one any day now. To celebrate, a group of us bloggers are joining together today to throw Amy a SURPRISE virtual baby shower! And you know what that means? Delicious food!
What better way to celebrate the gift of life than with an array of healthy recipes? No baby shower would be complete without tasty nibbles for the mom-to-be, of course. So today we’re showering Amy with an assortment of delectable dishes from our kitchens to hers.
These dainty pudding parfaits are simply irresistible. Portioned into tiny glasses (I used shot glasses), they are easy to handhold and eat while mingling at parties and get-togethers. And doesn’t anything itty-bitty just shout “baby shower?”
The chocolate layer of these parfaits is a decadent Sunbutter ganache-like pudding, so rich and luxurious that just a few small spoonfuls will hit the spot. Layered atop the ganache is a vanilla-flecked panna cotta that sets up beautifully once chilled. Don’t let the fancy name throw you. Dairy-free, sugar-free panna cotta is incredibly easy to make.
Sprinkled atop the parfaits, a few raw cacao nibs offer crunch and rich chocolate flavor. Amy mentioned a while ago that the baby’s room would be decorated in a jungle animal theme, and since tropical fruits remind me of jungles, I couldn’t help but top the parfaits with a few tiny mango and kiwi chunks for color.
Maggie and I have been planning this surprise for Amy for over a month, and believe me when I tell you that it takes a staggering amount of self-control for me to keep a secret for that long!
Don’t miss the other amazing recipes for today’s celebration. Find them here:
- She Let Them Eat Cake – Vegan Gingersnaps
- Diet, Dessert, and Dogs – “Wine & Cheese” Charlotte
- Cook IT Allergy Free – Apple Streusel Squares
- Miz Helen’s Country Cottage – Cranberry Chicken Salad
- Lexie’s Kitchen – Dairy-Free Crepe Quiche
- Cybele Pascal, The Allergy-Friendly Cook – Focaccia
- Simply…Gluten-Free – Chocolate Raspberry Cupcakes
- The Spunky Coconut – Lime Pound Cake
- Cara’s Cravings – Mushroom Pesto Pinwheels
- Tasty Eats at Home – Grapefruit & Avocado Salad with Jicama
- Alisa Cooks – Smoked Salmon & Dill Frittata Bites
- Gluten-Free Life with Jen – Tomato Panzanella Salad
Congratulations once again, Amy! We couldn’t be happier for you and can’t wait until your little bundle arrives. Much love from all!
Chocolate & Vanilla Pudding Parfaits
Makes 10-12 small parfaits (or 6-8 medium)
For the chocolate sunflower ganache:
1/2 cup (packed) pitted Medjool dates
1 tablespoon honey or organic agave nectar
1 medium ripe avocado, coarsely mashed
2 tablespoons natural (unsweetened) sunflower seed butter, such as Sunbutter
3 tablespoons unsweetened cocoa powder
Pinch of sea salt
For the vanilla pudding:
1 vanilla bean
1 cup coconut milk (full fat)
1/4 cup honey
3 tablespoons water
1 3/4 teaspoon unflavored gelatin
3/4 cup unsweetened almond milk
1 tablespoon lemon juice
Raw cacao nibs
Chopped fresh fruit or berries
Make the chocolate sunflower ganache: place the dates in a small bowl and cover with hot water. Soak for 10-15 minutes. Drain well, reserving 1 tablespoon of the soaking liquid, and add both the dates and the 1 tablespoon of water to the bowl of a food processor fitted with the steel blade. Add the honey and avocado. Pulse until fairly smooth, stopping often to scrape down the sides of the bowl with a rubber spatula. Add the sunflower seed butter, cocoa powder, and salt. Process until very smooth and pudding-like, again stopping several times to scrape down the bowl. Set the pudding aside.
Make the vanilla pudding: using a sharp knife, split the vanilla bean down the center. Gently open the pod and scrape out the seeds using the side of the knife. Add the seeds to a medium pot with the coconut milk and honey. Bring the mixture to a boil, whisking occasionally. Meanwhile, combine the water and gelatin in a small bowl. When the milk mixture is just boiling, remove the pot from the heat and stir in the gelatin mixture until smooth and dissolved. Cool for 10 minutes.
While the pudding cools, combine the almond milk and lemon juice in a small bowl. Stir this mixture into the pudding. Cool for 15 minutes.
Divide the chocolate ganache among small bowls or glasses. Pour the vanilla pudding mixture over the top. Refrigerate the parfaits for at least 4 hours or up to 1 day.
Garnish with the cocoa nibs and fresh fruit before serving.