I don’t know about you, but between summer heat and the messiness of grilling, the last thing I am ever motivated to do is get back in the kitchen and produce a dessert for everyone! I know I know… strawberry shortcakes and patriotic flag tarts are traditional, delicious, and how could you possibly celebrate without them?
Well, you have a point. They are patriotic and absolutely perfect for the surplus of summer holiday BBQs (Memorial Day, 4th of July, Labor Day…). But not everything has to be traditional and difficult to make!
This year, I wanted to get my dessert done ahead of time, with minimal effort. I have been very busy with job hunting, recipe testing, and apartment finding these past few weeks, so everything easy has been calling my name.
How does a Patriotic Parfait sound? Layers of crumbled chocolate cake, coconut whip, and fresh berries blend together to create the perfect contrast of sweet and soft and fresh… are you drooling yet? (read: I am drooling just thinking about them.)
For this recipe, I turned to a few of my favorite brands to create a delicious dessert- which, in classic #straighttothebutze fashion, is nutritious and so nom your guests will want to know your secrets. This post and recipe are not sponsored at all- I just want to share and showcase some of my absolute favorite products out there:
Simple Mills chocolate baking mix is GF and refined sugar free- the muffins turn out moist and are just the right amount of chocolate. Plus, it is so easy to make these vegan if desired!
So Delicious coconut whip is fluffy and-you guessed it- coconuty- the perfect vegan whip to compliment chocolate cake.
Finally, sautéed strawberries, rhubarb, and blueberries are the perfect balance of sour and sweet, lending this dessert the perfect patriotic vibe.
So give this dish a try- it takes all of 10 hands on minutes, 15 minutes to distract yourself while the cake bakes in the oven.
What is your favorite patriotic dessert? Share below!
Makes 12 parfaits
- 1 box chocolate Simple Mills mix (requires: 2 eggs, 3 tbsp coconut oil + more for coating muffin pan, 2 tsp vanilla, ½ cup water)
- 1 bucket of So Delicious coco whip (can sub with fresh coco whip from a full fat can of coconut milk or with normal whip)
- 1 carton of strawberries
- 1 carton of blueberries
- 2 sticks of rhubarb
Follow the instructions on Simple Mill’s box, coating the muffin tin with coconut oil instead of muffin liners. While the cupcakes are baking, wash and slice the strawberries into small pieces, wash and trim the ends of the rhubarb and slice into small pieces as well, and wash the blueberries. In a sauté pan, add a bit of water, heating up over medium heat. Add all of the fruit to the pan, and stir lightly until soft.
Once the muffins are done, remove from the oven and let cool. Once completely chilled, remove from the pan. Slice the lower fourth of the muffins off and place one into the bottom of each round glass. Next, dollop a layer of whip, followed with a scoop of the warmed berries. Crumble the rest of the muffins, spreading a layer above the berries. Follow once more with whip and berries. From here, feel free to enjoy or even top with a drizzle of dark chocolate, coconut shavings, or granola!