Fig and Date Breakfast Parfait

An easy and filling breakfast that you can make in advance!

5 minutes

Difficulty

This is our estimate based on online research.
Calories:	609
Fat:	26 g
Carbohydrates:	86 g
Protein:	14 g
Calculated per serving.

by ACleanBake

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Serves: 2

Ingredients

2 cup 2 cup 2 cup Plain Greek Yogurt
.25 tsp .25 tsp .25 tsp Pure Vanilla Extract
1 tsp 1 tsp 1 tsp Stevia, Granulated
0.5 cup 0.5 cup 0.5 cup Dates (Medjool), Puree with water until it becomes a smooth paste
4 whole 4 whole 4 whole Figs, Black Mission, or Calimyra, stems discarded and slicecd
0.5 cup 0.5 cup 0.5 cup Raspberries, Organic, rinsed and dried
2 Tbsp 2 Tbsp 2 Tbsp Almonds, Slivered
2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw, or to taste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, whisk together the yogurt, vanilla and sweetener (if using).
In the bottom of a small bowl or glass, layer 1/4 cup of the yogurt, followed by half the date paste and another 1/4 cup of yogurt.
Repeat in the other bowl/glass, using the remaining yogurt and date paste.
Top each bowl or glass with sliced figs, fresh raspberries and chopped almonds, then drizzle with honey before serving.

Notes

You can buy taste paste at middle eastern supermarkets, or in the "ethnic foods" aisles of some major supermarkets, or you can make your own at home by pureeing 6-8 large pitted medjool dates in the blender or food processor with just enough water to create a smooth paste. You can make these the night before and store in the refrigerator overnight, covered tightly with plastic wrap, but they keep best without the honey, which should be added right before eating.