Delicious Paleo Yogurt Parfait Cups – The perfect way to spoil Mom this Mother’s Day!
This post is sponsored by Bob’s Red Mill®, but the opinions are my own.
This is what I want to be eating on Mother’s Day! Who is with me!
I love Mother’s Day – it is a day to celebrate some of the most amazing and unsung heroes in this world – MOMS. To be a Mom is to be selfless and unconditionally loving. To be a Mom is HARD! To take one day to spoil them isn’t enough to even begin to thank them, so you better go all out!
I know that I want to be eating one of these Delicious Paleo Yogurt Parfait Cups, sitting on my deck, in the sun and sipping on an orange juice “mimosa” mocktail – with my feet up and watching my girls play outside …… maybe flipping through a cookbook or writing down recipe ideas absent mindedly. Doesn’t that sound perfect? Yes, yes it does!
Okay, the details on these Paleo Parfait Cups…. you guys know I am a HUGE fan of Bob’s Red Mill®, I use their products all the time (I mean arrowroot powder, almond flour and flaxseed meal are staples in my pantry). Well, their paleo flour is no exception – it works SO well (I used it in my Paleo Banana Bread recipe and it was awesome!). I highly, highly recommend it!
Once your Parfait Cups are done, you can fill them with whatever you want, really. But to keep it Paleo, I suggest using a Paleo-compliant coconut yogurt (I actually photographed these using just coconut cream and it tasted amazing), berries and then a drizzle of honey! So light, delicious and fun to make!!
I hope you guys have an amazing Mother’s Day and to all you fellow Mom’s out there (especially my Mom!! and my Step-Mom!) THANK YOU!!!! Somehow you guys make it look easy!
Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!
Love,
E
Ingredients
- ¼ cup coconut oil, softened – not liquid (plus more for greasing muffin tin)
- 1 tablespoon ghee, softened
- 1 tablespoon coconut butter, softened
- ½ banana, mashed
- 2 tablespoons honey
- 2 eggs, room temperature
- 2½ cups Paleo flour, sifted
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Filling:
- coconut yogurt, paleo compliant or just coconut cream
- blueberries and blackberries, sub any berries
- honey
Instructions
- Soften: Place ¼ cup coconut oil and 1 tablespoon ghee in microwave safe bowl and microwave on 30% for 10 seconds and then continue for 5 second intervals until the ghee and coconut butter are softened.
- Wet Ingredients: In a stand mixer (use paddle attachment), beat the coconut oil, ghee, and 1 tablespoon coconut butter until smooth, about 1 minute. Add ½ banana and 2 tablespoons honey and beat for an additional 2 minutes, or until fully incorporated. Add 2 eggs and continue mixing.
- Dry Ingredients: Whisk together 2½ cups Paleo flour, ¾ teaspoon baking soda and ½ teaspoon kosher salt together in a mixing bowl
- Combine: Turn down the stand mixer to low and add half of the flour mixture and let it combine and then add the other half. Continue mixing until fully combined.
- Chill Dough: Divide dough into two equal parts. Take each part and form into a ball and then press down on a piece of parchment or wax paper until a disk is formed. Wrap up the dough in the wax paper and place in the refrigerator for at least 1 hour and up to one day. Chilling is mandatory.
- Prep: Once chilled, preheat oven to 350℉. Take some coconut oil and rub a thin layer inside each muffin tin.
- Warm Dough: Take the dough out of the fridge, one disk at a time. Taking the first disk, take approx. 3-4 tablespoons of dough in your hand and warm it up between your hands. Then work it into a ball and then gently press it into a flat, round "pancake" that is big enough to cover all sides of the muffin tin.
- Form to Muffin Tin: Place this over a muffin tin and gently press down. Using your hands, press against the sides so that the entire muffin tin is covered on the inside. If you need additional coverage, take some more dough and warm it up in your hands again and then form it to fit the shape you need. Repeat this so that you have between 8-10 muffin tins that have dough inside of them like little cups.
- Bake: Move to the oven to bake for 10-12 minutes or until you can just begin to see the outside start to turn brown next to the tin. Remove from oven.
- Cool: Let cool in the pan for approximately 5 minutes. Then, using a butter knife, gently remove the cups from the muffin tins and place on a cooling rack. Let cool another 10-15 minutes.
- Add Filling: Fill with coconut yogurt, berries and drizzle with honey.
- Serve: Enjoy right away!
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