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Breakfast Parfait Bombs

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The combination of raw fruit and nuts never gets old for me. Throw in some berries and vegan cream for good measure, and you have a nutritional powerhouse. I almost didn’t include this recipe, as I thought it was too easy and obvious, required no skill, and not really a recipe. But then I thought, "that is the whole point of this blog! 

So here it is. One of my favorite breakfast recipes that I am sure many of you have replicated with granola and yogurt. This gluten free, vegan version is another reminder of how good the simple things can be; and a perfect example of how presentation is the key to turning the simple into the sublime.

This breakfast parfait is not a new idea. You see different version of this idea in a lot of restaurants. My eyes always bug out, and my mouth waters desperately, as I longingly follow those towers of heaven to someone else’s table. It would be helpful if the restaurant Gods could pass this vegan, gluten free version around. Then I wouldn’t have to order the oatmeal.

This combination is just a starting point to get the juices flowing. You can use any combination of natural raw ingredients. I just encourage you to stick to raw nuts and seeds to get the health benefits of these fantastic little treasures.

I like to use this combination of superfood raw nuts and berries as a quick way of getting my daily dose of goodness; and I love the vibrant color contrast of the red raspberries and the blueberries; not to mention, the antioxidant blast. I read a fantastic book many years ago called Superfoods RX by Steven Pratt and Kathy Matthews. The cover said “Fourteen Foods That Will Change Your Life”, and this book delivered on its promise! Thank goodness I already ate most of the foods on the list, so it was very easy to incorporate them into my diet. I highly recommend this book for a quick read that is incredibly informative. There have been many books and articles written about about top foods since then. But, I still love this book.

Blueberries especially, are one of the most antioxidant rich foods on the planet. Sometimes referred to as the “brainberry” or “youthberry”, they have magical skills -- neutralizing free radical damage to cells, and promoting the production of good quality collagen. They provide anti-inflammatory benefits to the brain and muscle tissue; and improve digestive and urinary tract health. 

The same can be said for raw nuts and seeds. I eat a handful every day. Walnuts are just wonderful! They are one of the few significant plant sources of Omega-3 fatty acids, which I rely on heavily, not eating a lot of animal products. Flaxseeds are a wonderful source too. Raw walnuts are also the best nut to eat for antioxidants. Raw almonds are also a staple in my diet. ¼ cup of almonds contains more protein than an egg. They are a great nut source of vitamin E and Biotin, a B vitamin which promotes skin health. They are also a good source of fiber, and also fight free radicals. Sunflower Seeds are a great source of selenium, magnesium, folate and potassium; and pumpkin seeds are fantastic for iron and zinc. Throw in the tofu for protein, calcium, iron and Omega-3, and you have a force to be reckoned with!

Sorry, I could go berry nutty promoting the health benefits! How about I promote the other benefits I am actually qualified to dribble on about! The quick, easy, gorgeous and delicious factor! These raw vegan berry parfaits take less than 10 minutes to assemble, if you make and chill your vegan cream beforehand.

These raw vegan bliss bombs make fantastic center pieces for your breakfast table at a Sunday brunch get together, or for a quick, easy dessert or snack that looks like culinary art. The eyes light up, the taste buds sing, and cells the body over, rejoice.

This raw berry recipe is dressed to impress and is berry, berry yummy.

Raw Vegan Breakfast Parfaits

Breakfast Parfait Bombs


Nut Mix

These ratios are just a guide. You can mix any nuts and seeds you like. It is matter of personal preference.

Put all the nuts and seeds in a food processor, and pulse for a second, just a couple of times to coarsely chop. You do not want to grind this mix too fine like flour. You want the wonderful crunchy texture and a combination of big pieces and little pieces.

You can mix in some sweetener and shredded coconut. But I don’t think it needs it.

Raw Vanilla Cashew Cream

  • 1 cup raw cashews soaked for 2 hours (soaking is optional)
  • 1/4-1/2 cup filtered water
  • 1-2 tablespoon agave nectar
  • 1/2 teaspoon natural vanilla extract
  • a pinch Celtic sea salt

Throw all the ingredients in your blender and blast on high until smooth and creamy (about 60 seconds).

**Please note – For use in this recipe, with all of the berries – I like to hold back on the sweetener.


  • 1 large double punnet of blueberries
  • 1 large double punnet of raspberries
  1. Start with a layer of berries in each glass. I like to alternate the layers in the different glasses. So if I start with raspberries on the bottom of one glass, I will use blueberries in the other. So when you top each glass with the other berry you will get the gorgeous contrast of color when you put them on the table.
  2. Then place a layer of nut mix on the top. Spoon over a layer of cream. Add another layer of nut and seeds, and then top with the alternate berry.
  3. This recipe makes about 2-4 glasses – depending on the size of the glasses and how generous you are with the cream.

Have fun with it!

Tip: the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

Yummy breakfast with a gourmet twist. Beats a bowl of cereal any day! I’ll be making this one again.


Wow, these look amazing. Can’t wait to give them a go tomorrow for brunch with friends. I hope i can make them look as good as you do! Thanks


Oh. The beauty of this recipe is that you just cannot mess it up. It is SO easy. I am a terrible food stylist. I just throw the berries in and they are so pretty on their own.

Oh wow…so good! These were so easy to make. Thanks


Any recs for those of how are allergic to Cashews? I keep on running in to recipes I can’t make. Ever tried a walnut or almond cream recipes? I would love to know if it would be a good substitute.


Yes! You can absolutely use almond cream, coconut cream, or soy cream in this recipe. YUM!

Saw these Breakfast bombs in Glamour magazine. Had to come have a look. They look incredible. Can’t wait to check out more of your site :-)


Great. Welcome. Can’t wait to hear what you think about the rest of the recipes.

WOW! I found your site in Glamour too! Your site is GORGEOUS! I cannot wait to try this recipe and others too. Thankyou


Oh. thankyou! Welcome. Enjoy the recipes :)

We also made this after finding it on the Chow video. These are really delicious and look amazing. I am going to make these for a brunch next month as you suggest and use them as center pieces. Thankyou so much for all of these easy recipes. Your site is really lovely.


Thankyou. I had so much fun shooting those Chow videos. I hope the parfaits were a hit.

OH MY GOODNESS!! this looks AMAZING!!! On my way to the store for some berries!


Thanks everyone! I LOVE Chow and Glamour.
Maria: raw almond or raw coconut dream is a wonderful substitute in this recipe. To make this recipe completely nut-free you can use soy cream and use puffed rice, millet and millet with some seeds and dried fruit. YUMMO!


This is such a hit!  My ten year old son said he could easily eat this every morning before school for breakfast and I have to say that it’s definitely going to be part of my 65% raw plan for the summer.

I only used 1 tbsp agave in the cream and most of my family thought it wasn’t sweet enough, but I think that is because the berries were on the tart side.  I wouldn’t change anything.

A WINNER to be certain.


So glad you are all enjoying it, and yes, you can keep tweaking and adapting the cream to suit the ripeness of your fruit.

Blender Girl- Great going! I just love all the recipes you post…this website has been a real find :) The presentation of the site is also great!

Bravo and let the recipes keep coming…I will give this one a try this weekend ;0)


Thankyou for your lovely kind words. I am glad you are enjoying the recipes.

Don’t want to spoil the dream but if you think you’re getting all those great minerals out of your seeds and nuts it’s time you did some research into phytates (phytic acid). You’ll see just how high it is in seeds/nuts. Google and you’ll find some very informative info. I personally found the Amanda Rose website very easy to read and full of excellent material on the subject. 

Ultimately the answer for vegans, vegetarians is to long-soak all our nuts and seeds, legumes and grains, but also to eat one meal a day (it can even be a smoothie) of JUST fruit and vegies that’s totally free of the above culprits. Digest it well, absorb all its minerals and then start indulging again in the nuts/seeds/legumes/grains that we all love to eat.


Hey Elena,
I couldn’t agree more about phytates and other enzyme-inhibitors found in nuts and grains. I soak and dehydrate all of my nuts, and explain all about this in my why soak nuts and seeds page.
Thanks for pointing this out to all the piggies. I have added more links to this page in the recipe instructions to more people can benefit from the discussion. So you haven’t spoilt the dream….you have made it better! Thanks =)


Just tried this recipe and loved it!  The cashew cream is amazing…I even used it with apples with a little cinnamon after I ran out of berries :)


Hey Rachel,
Thankyou for your lovely comments.
LOVE apple and cinnamon.
I am off to make YOUR healthy blend now :)

maria - May 26, 2011 at 06:40am #
Any recs for those of how are allergic to Cashews? I keep on running in to recipes I can’t make. Ever tried a walnut or almond cream recipes? I would love to know if it would be a good substitute.
we often use sunflower seeds instead of cashews


You can absolutely use almond cream, coconut cream, or soy cream in this recipe. I LOVE using sunflower seeds too. You could also use any kind of milk and add some chia seeds to make a quick sweet cream for this recipe.

Just wanted to let you know that me (and my children!) love this breakfast.  We enjoy it often.  I have a post scheduled on my blog with a link to your delicious recipe!  Thank you!


Thankyou. I am glad you are enjoying them. This recipe is a favourite in our house too :)

Really nice! I love nuts! In my home my family is obsessed with nuts, so this recipe will be great for them! thx :)

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