This is a perfect dessert or sweet snack, full of healthy goodness and sugar free!
So without further ado….let us begin!
- 4 egg yolks, whisked
- 3/4 cup butter
- 1/3 cup coconut flakes
- 1/3 cup lemon juice
- 1/2 cup lemon zest
- 1 pinch of stevia
For the parfait crumble you will need:
- 1 1/2 cups almond flour
- 1/2 cup coconut four
- 3/4 cup pecans, half ground
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp cinnamon
For the coconut cream you will need:
- 1 can coconut cream (chilled in the freezer)
- 1/2 cup butter
- 1/2 cup milk or coconut powder
- pinch of stevia
- 1 tsp vanilla
Preheat the oven to 350 degrees
Make the parfait crumble first. Mix the ground pecans and all the ingredients together. The mix should be wet as the coconut flour will dry as it cooks.
Lay out the mixture on a tray lined with parchment paper. Cook 14 to 20 minutes or until golden brown.
As the crumble is cooking, prepare the curd.
Melt the butter over low heat, then add the lemon zest, stevia, and lemon juice.
After everything is mixed, slowly pour in the egg yolks, whisking as you add it. The mixture will thicken slowly and start bubbling. As soon as it bubbles, then remove from heat and let it cool.
For the coconut cream, use an electric mixer. Scoop the hard cream from the top of the can, and mix first to soften, the add the rest of the ingredients in slowly. When everything is thoroughly mixed, put in the fridge to cool and harden again.
Now it’s time to start layering!
Break up the crumble mix on the parchment paper and add in the first, then a layer of lemon curd, then the coconut cream.
Make sure the curd is cooled so it won’t melt the coconut cream.
This should be enough for two full layers, ending with a sprinkle of the crumble
Garnish the top with a slice of lemon or a sprinkle of coconut.
Serve immediately and enjoy!