June 25 is National Strawberry Parfait Day, and there isn’t a better way to celebrate than with AIP Strawberry Brownie Parfaits! These strawberry parfaits are made with homemade AIP-friendly gluten-free brownies, dairy-free yogurt, and a delicious AIP-friendly “chocolate” sauce made without cacao or refined sugars. Such a delicious treat for breakfast or dessert!

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Gluten-free brownies

To make brownie parfaits, you need to start by making AIP-compliant gluten-free brownies. Luckily, they’re really easy to make. Gluten-free brownies are made with tigernut flour and a little tapioca starch. The combination of these gluten-free flour alternatives gives these brownies a wonderful dense chewy texture. Tigernut flour is a great source of Vitamin E, fiber, and resistant starch. These nutrients help protect the body against free radicals and help you digest food easily. Resistant starch is a type of starch that has similar benefits as fiber for the digestive system, and it helps feed the “good” bacteria in the gut and may help reduce inflammation.

These brownies have a chocolatey flavor and deep brown color from carob powder, which is a great alternative to cocoa powder for those who can’t have cocoa and chocolate. Carob powder is high in calcium and fiber. It’s also caffeine-free, and is a great cocoa substitute for caffeine-sensitive people.

The brownies are sweetened with honey, which is an unrefined sweetener that contains vitamins, minerals, zinc, iron, and antioxidants, which help protect the body against oxidative damage. Honey also has anti-inflammatory and antibacterial properties.

To make gluten-free brownies, you’ll combine honey with melted coconut oil and combine tigernut flour, tapioca starch, carob powder, a little sea salt, and baking soda. Then you will make a gelatin egg by dissolving gelatin in hot water. Combine all the ingredients together to make a brownie batter and bake for 30-35 minutes, or until fully cooked.

Once the brownie pan is cool enough to touch, you can chop half into bite-sized pieces to use in your strawberry brownie parfaits. Once the brownies are baked and chopped, the parfaits only take 2 minutes to put together!

This recipe makes an 8×8-inch pan of brownies, so you can use some for the parfaits, and enjoy the rest as dessert on their own.

The brownies keep well for up to 4-5 days if stored in a covered container. 

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AIP “chocolate” sauce

I like to add a touch of sweetness to these parfaits with a drizzle of AIP “chocolate” sauce made with carob powder, coconut sugar, and coconut milk. You combine all the ingredients in a small saucepan and let them simmer for about 5 minutes, or until they thicken into a chocolate syrup.

This recipe makes extra “chocolate” sauce, which is amazing for dipping strawberries into and for serving over AIP strawberry waffles.

If you don’t want to add chocolate sauce to these parfaits, you can add a drizzle of honey or maple syrup, or skip the added sauce. 

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Dairy-free strawberry parfaits

Like most of the parfait recipes that I share on this website, this parfait starts with unsweetened coconut milk yogurt. Coconut yogurt is a vegan, dairy-free yogurt alternative made from coconut milk that is loaded with probiotics, which are great for your gut health. Coconut milk is high in electrolytes such as phosphorus, potassium, and magnesium. These electrolytes help maintain normal muscle, nerve, and heart function. Coconut milk is also high in iron, which helps prevent anemia and keeps the blood cells healthy.

You can make homemade coconut yogurt, but it’s also sold in stores. Look for coconut yogurt that has live and active cultures as one of the ingredients. Make sure to get unsweetened coconut yogurt to avoid added refined sugars. 

To make the parfaits, simply layer coconut milk yogurt, brownie chunks, chocolate sauce, and fresh chopped strawberries in a glass or jar. 

Strawberries add a delicious fruity flavor to these parfaits and lots of vitamins. They are a good source of vitamin C, manganese, folate (vitamin B9), and potassium. 

These strawberry brownie parfaits are best when eaten fresh, but they also keep well in the fridge for up to a day, so you can prepare them ahead of time!

More AIP-friendly parfait recipes to try:

Gluten-Free Strawberry Brownie Parfaits

Gluten-Free Strawberry Brownie Parfaits

Gluten-Free Strawberry Brownie Parfaits
Course:
Course:

Servings

Servings:

2 parfaits

2 parfaits

Prep Time

15 minutes

Cook Time

35 minutes

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Ingredients

Ingredients

For the glute-free brownies
  • 1 240 cup ml Tigernut flour
  • 3 44.361 tbsp ml tapioca starch
  • 3 44.361 tbsp ml carob powder
  • 1/2 2.4645 tsp ml baking soda
  • 1/4 1.23225 tsp ml sea salt
  • 1/2 120 cups ml coconut oil melted
  • 1/3 80 cups ml honey
  • 1 1/2 22.1805 tbsp ml The Myers Way® Gelatin
  • 3/4 180 cups ml hot water
For the AIP chocolate sauce
  • 1/4 60 cups ml carob powder
  • 1/2 120 cups ml coconut milk
  • 1 240 cup ml coconut sugar
For the parfaits
  • 1 240 cup ml coconut milk yogurt unsweetened
  • 1 240 cup ml strawberries chopped
  • 3/4 180 cups ml Gluten-free brownies chopped
  • 1/4 60 cups ml AIP Chocolate sauce

Instructions

Instructions

  1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper and brush with melted coconut oil.
  2. Combine the tigernut flour, tapioca starch, carob powder, baking soda, and salt in a large bowl.
  3. Whisk together the melted coconut oil and honey in another bowl.
  4. In a small bowl, combine the gelatin and hot water and whisk together until the gelatin dissolves.
  5. Add the coconut oil and honey mixture to the dry ingredients and stir to combine. Stir in the gelatin mixture.
  6. Pour the brownie batter into the prepared 8x8-inch pan and bake at 350F for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
  7. Allow to cool and chop into bite-sized pieces.
  8. Prepare the AIP chocolate sauce while the brownies bake: combine all the ingredients in a small saucepan and bring to a boil. Reduce heat and allow to simmer for 5-8 minutes, stirring frequently, or until the mixture thickens to a syrup-like consistency. Don’t let the mixture boil over. Remove from heat. The syrup will thicken as it cools.
  9. Assemble the parfaits by adding a few tablespoons of coconut yogurt to a glass or jar, then add a few pieces of chopped brownies, a drizzle of chocolate sauce, and a layer of chopped strawberries. Repeat the layers until your glass is full. Enjoy immediately, or keep refrigerated for up to 24 hours.