Fresh Fruit Parfait

    • Difficulty
    • Easy
  • 12345 (2 votes, average: 4.50 out of 5)

From the chef, Kerry Ogden:

“When I taught raw food at the Tree of Life, my mantra to students was ‘It’s always edible.’ That’s beauty of raw. It’s hard to ruin. This recipe is a classic example. Snack bars didn’t stick? No problem! Call it a crumble, whip up some chia cream and you’re set to mix and match a medley of meals.

Swirl a dollop of chia cream in your morning smoothie or eat it plain as pudding. Top the crumble on soaked raw oats or add more tahini and roll into calcium-rich, energy balls. Or, go all out, and make this delicious fresh fruit parfait. Pear is pictured, but many fruits will work wonderfully – think peaches, plums, and cherries.”




1 cup almonds, preferably soaked and dehydrated

½ cup dried figs, chopped

½ cup dried tart cherries

2 tablespoons flax seeds, ground

Zest from 1 lemon or ½ an orange

1 tablespoon liquid sweetener (honey, maple or yacon syrup)

1 tablespoon tahini

Chia Cream:

1 cup coconut and/or almond milk

¼ cup shredded coconut

2 tablespoons chia seeds


Layer chopped fruit, chia cream and crumble. Voila!



1) Pulse almonds, flaxseeds, figs and cherries into a chunky crumble.

2) Add remaining ingredients, pulsing to blend.

Chia Cream:

1) Combine ingredients and stir for about five minutes. Pop in the fridge. Best if you can check it a few times during the next hour and give it a stir.


1) Layer chopped fruit, chia cream and crumble. Voila!

Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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