A chai spiced date parfait with delicious layers, crispy, creamy, and fudgy . It’s very aromatic, perfect treat after iftar in Ramadan or in any day. It’s vegan and gluten free, and refined sugar free too!
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Dates
Dates is one of the icon items in Ramadan, whether we eat it plain at iftar or suhoor time, or mixed with nuts and ghee. Or in different desserts. it’s very popular, accessible, and versatile. However, you should look for good quality, since it will affect the overall taste and flavor of this parfait.
I used dates a lot in the blog, especially treats. It’s a great source of natural sugar and fiber. Also work best as giving body and structure to puddings and parfaits, and even cakes! You can read about the nutrition information here ,and you can see all the recipes here
Date parfait
I made this recipe three years ago, but many things didn’t work out as I wanted to. I tried to fix it in many ways, but didn’t like the final outcome. While, I was looking in my older photos few months back, I saw that parfait, its was s beautiful so I shared it on my Instagram feed. But now, in Ramadan month, I wanted to revamp it, after I gained a better experience in baking.
For the base, I used my shortbread biscuit recipe It makes a nice crunchy base, that balance the creamy layers. You can add maple syrup or coconut oil to make it hold better. But, I believe it’s better not to add anything extra. As the parfait itself has a lot to offer, regrading colors and ingredients. For the filling, middle layer ,I mixed pitted date with concentrated chai then with almond butter. I layered it over the base, then I topped with Dalgona (whipped korean coffee) and whole spices, ground cinnamon and coconut sugar. Make sure to whip dalgona at least 5 minutes and up to 10 minutes so you can get stiff peaks. Dalgona is a great option for topping, as coffee flavors pairs well with date. Also, dalgona is light and low in calories comparing to other creamy toppings.
You can add whipped coconut cream as a topping too, but I love coffee more :). In the photo I added tow layers for food styling and photo purpose only. But for serving, I highly recommend one layer, base, and one layer filling, and topping is enough. The parfait is concentrated, and full of flavors, hence, small portion is more than enough. But feel free , to layer it as you wish!
Chai
Whenever I hear chai, I remember my friend Famidha. Once when we met, I asked her , what spices do you add to chai? She said only cardamom . And I was like What ? However, I knew later, that there is chai and there is masala chai. But I had to add few spices, because that’s what Chai to me. So Indian readers please don’t feel offended, if this recipe of this chai is different. I saw many many different recipes for chai from Indian fellow food bloggers. Chai is very dear to me , the recipe that is listed down is just prefect for me.
I used chai here few times on the blog,,, but It was masala chai that is packed with spices with ginger too.
Why this chai date parfait is good for you
- It’s the ultimate comfort treat, with creamy center and warm spices, like cardamom, cinnamon and cloves.
- It has date that has numerous health benefits, like good amount of fiber, vitamins like vitamin B6 and folate. And minerals like calcium, and iron. Also dates are rich source of antioxidants like ß-carotein, lutein which are beneficial for eye health.
- It has almond butter, that is light and moderate in calories and It has good amount of vitamin E, and minerals like iron
If you made this chai date parfait, I would love to see your creation, please tag me @Nutrizonia on Instagram and Facebook too, and use the hashtag #Nutrizonia
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Chai Spiced Date Parfait
Ingredients
- Base
- shortbread biscuit :
- 90 g gluten free flour baking 1 to 1
- 60 g vegan butter
- 30 g coconut sugar
- 10 g cornstarch
- 1 tsp vanilla essence or coconut extract
- Filling:
- 100 g pitted dates
- 50 ml chai tea
- 5 g or 1 tsp loose black tea or 2 bags of black tea
- 1 cup of water
- 5 cardamom pods, 3 cloves, 1 cinnamon stick 1 inch
- 200 ml almond butter
- Toppings:
- Options:
- Dalgona coffee
- 1 Tb sugar, you can use coconut sugar for a unrefined option
- 1 Tb instant coffee
- 1 Tb water
- Cinnamon whipped coconut cream:
Instructions
- In a food processor, mix all ingredients until crumbly then transfer them to floured surface. Or You can mix coconut sugar, and butter until they mix together. Then add dry ingredients, and transfer the mix to a floured surface.
- Put the dough together without kneading. It will take around 5-10 minutes.
- Shape the dough into a log, 2 1/2 inch wide and the hieght 1/2 inch .Then wrap it with plastic wrap, and put it in the fridge or freezer at least 1 hr.**
- Remove from the freezer, then let the dough log rest at room temperature.
- Preheat the oven at 320f , 160C .
- Cut the log into thin slices, 1 inch, then transfer them to a baking sheet with a parchment paper
- Put the baking sheet in the oven for 5-10 minutes or until it looks firm. They get done quickly , so keep an eye on them.
- Get them out of oven, put them on a rack until they cooled down.
- After the biscuits are cold, crumble them and press them on the bottom of your jar or bowl.
- In a small pot, add all ingredients for chai, and let them simmer 15 minutes on low heat.
- Remove the pot from the stove, and then strain the chai in a cup.
- In a blender, add pitted dates, add only 50 ml or half cup of chai (the 1 cup water we used will be already reduced to half) and almond butter.
- Mix everything until it's creamy and well blended (means no clumps)
- Topping:
- In a bowl, preferably glass, add ingredients for dalgona coffee, and whip on low for 10 minutes or until you have stiff peaks . means if you flip the bowl upside down it wont drip.
- Then carefully scope it over the date layer.
- Sprinkle some ground cinnamon or coconut sugar, add add star anise star and cinnamon stick for decoration only (non edible)
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
