When it comes to presenting dessert to guests, there is nothing like a jaw-dropping, multi-layered parfait. And this low-fat version of the classic, with apple sauce, coconut yogurt, maca powder, and lots of other whole ingredients, is a winner! I am slightly obsessed with coconut yogurt and with making my own carob nutella… so towering these 2 ingredients in a delicious parfait enriched with a hint of Austrian apple strudel was a temptation I couldn't resist.


Recipe Summary

20 mins
4 hrs
4 hrs 20 mins
4 parfaits


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Chocolate-Hazelnut Layer:
For the Applesauce Layer:
For the Maple Coconut Flake Layer:
For the Coconut Yogurt Layer:
For the Toppings:


Instructions Checklist
  • Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.

  • Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.

  • Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.

  • Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.

  • Decorate parfaits with figs, strawberries, and shaved chocolate.

Cook's Note:

To keep this parfait AIP, omit cacao powder, maple syrup, and chocolate, and you have a dessert suitable for those who are following the Auto Immune Protocol diet.

Nutrition Facts

160 calories; protein 2g; carbohydrates 22.3g; fat 9.2g; sodium 8.6mg. Full Nutrition