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Snack recipe · from the recipe book

Apple Pear Tahini Cream Parfait with Seed Crunch

Silky date-sweetened tahini cream layered with crisp cinnamon apple and juicy pear, finished with a chewy, nutty pepita-sesame crunch.

Apple Pear Tahini Cream Parfait with Seed Crunch

Ingredients

  • 12½ oz350 gFirm tofupatted dry and crumbled
  • 2½ tbsp40 gTahinistirred well
  • 60 gMedjool dates, pitteddivided: 40 g for the cream, 20 g finely chopped for the crunch
  • 3½ tbsp (50 ml)60 gAlmond milk, unsweetened
  • 1¼ tsp5 gVanilla extract
  • 1½ tsp4 gGround cinnamondivided in half
  • ⅛ tsp1 gSalt
  • 1½ medium300 gApplediced small
  • 1 medium200 gPearsdiced small
  • 1 tbsp15 gLemon juice
  • ⅓ cup50 gPumpkin seeds (pepitas)roasted pepitas if you can find them, roughly chopped
  • 1½ tbsp15 gSesame seedstoasted sesame seeds if available
  • 1½ tbsp10 gGround flaxseed

Steps

  1. Prepare first: pat dry and crumble the tofu, dice the apple and pear, and split the dates into 40 g for the cream and 20 g finely chopped for the crunch.
  2. Make the tahini cream: blend the tofu, tahini, the 40 g of dates, almond milk, vanilla, half the cinnamon and the salt until completely smooth, scraping down the sides as needed. This needs no cooking.
  3. Make the fruit layer: toss the apple and pear with the lemon juice and the remaining half of the cinnamon so the fruit stays bright.
  4. Make the seed crunch: stir together the pumpkin seeds, sesame seeds, flaxseed and the 20 g of chopped dates, pressing with a spoon so the dates bind the seeds into little clusters.
  5. Assemble four glasses: spoon in half the tahini cream, then half the apple-pear mixture, then the remaining half of the cream and the remaining half of the fruit.
  6. Scatter the seed crunch evenly over the four parfaits just before serving so it stays crisp.

Contains: Tree nuts, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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