Dessert Dukkuh Parfaits
Servings: 4
Ingredients
1/4 cup raw almonds
2 tbsp sesame seeds
2 tbsp unsweetened shredded coconut
2 tbsp chopped semi-sweet chocolate
1 tsp flaked smoked salt
1 1/4 cups Greek yogurt
1 cup thinly sliced strawberries
Preheat the oven to 325º. Place the almonds on a baking sheet and cook for about 8-10 minutes, until fragrant and lightly toasted. Remove from the oven and let cool completely. Roughly chop, then combine with sesame seeds, shredded coconut, chocolate, and smoked sea salt in a small bowl. Set aside.
Place roughly two tablespoons of dukkah on the bottom of four small serving jars. Top with 1/4 cup of Greek yogurt and 1/4 cup of sliced strawberries. Add another dollop of yogurt (about one tablespoon), then top with remaining dukkah and a few strawberry pieces for garnish.
Tips:
Make sure to cool the almonds completely so you don't melt the chocolate. To speed things up, gently cool the almonds in the fridge or freezer. It won't take long.
Look for Maldon brand smoked sea salt flakes. It comes in a 4.4 oz gold box.
I used semi-sweet chocolate because I didn't want this to be overly sweet. But if you have a bigger sweet tooth than me, by all means, do you.
I used 8 oz. mason jars, but a wine glass, or other clear container will work fine.
You can use the dukkah as a topping for whatever you desire, or simply serve it with some good quality olive oil and a sweet and soft bread like challah or brioche.