Wow, there’s really a lot going on at the moment! This past week I was in Salzburg, among other places, where I gave a blogger workshop for BWT, my cooperation partner in the Clean Eating Basics workshops.

At the blogger workshop, we all made our own versions of Shabnam’s Avocado Raspberry Breakfast Parfait from The Hungry Warrior. It’s always exciting to see how the same recipe can be prepared and styled in so many different ways!

I don’t want to keep the recipe from you, because it’s not only super delicious and easy to make! The avocado and raspberry go beautifully together: a perfect blend of tart and creamy, plus the colors are gorgeous, too!

Avocado Raspberry Breakfast Parfait

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time
Passive Time
  • 10 g almond butter*
  • 1 Avocado
  • 3 dates dried and pitted
  • 1/4 lime
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 180 g yogurt
  • 150 g raspberries
  • 10 g almonds
  • 2 tbsp cacao nibs*
  1. Make the almond milk: blend almond butter with 100 ml of water.
  2. Cut avocado all the way around lengthwise, then turn each half in opposite directions and open. Remove pit with a spoon or knife, score avocado in cubes, and remove with a spoon. Halve and juice lime. Add avocado, dates, lime juice, almond milk, and vanilla, and blend.
  3. Divide avocado mixture into two glasses. Add 50 g of yogurt to each glass as a layer.
  4. Purée raspberries with 50 ml water and 80 g yogurt.
  5. Add pink layer to parfait. Garnish with cacao nibs and coarsely chopped almonds.
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Enjoy :-)  

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