This sweet vegan parfait recipe makes the most of summer's best strawberries and blueberries, which are at their brightest and juiciest this time of year. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve.

By Darshana Thacker Wendel,



  • ½ cup walnuts
  • 1¼ cups rolled oats
  • 3 tablespoons date paste
  • ½ teaspoon pure vanilla extract

Sweet Potato Cream

  • 2 large white sweet potatoes, halved (2 pounds)
  • ⅔ cup maple syrup
  • 1-2 tablespoons pure vanilla extract


  • 2 cups thinly sliced fresh strawberries (12 ounces)
  • 1 cup fresh blueberries (6 ounces)


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Combine the walnuts and oats in a food processor; pulse to a coarse texture. Transfer to a mixing bowl, stir in date paste 1 tablespoon at a time until well combined, then stir in vanilla.
  • Spread the Crumble mixture on the prepared baking sheet and bake for 10 minutes, then stir and bake for 10 to 20 more minutes, or until golden-brown and crispy.
  • In a covered pot fitted with a steamer basket over 1 to 2 inches of simmering water, steam the sweet potatoes until tender when pierced with a fork, about 30 minutes. Rinse sweet potatoes under cold water, and allow to cool completely, then peel.
  • Transfer the peeled sweet potatoes to a food processor; add maple syrup and 1 tablespoon vanilla. Blend until smooth and creamy. Taste and add up to 1 more tablespoon vanilla if desired.
  • To assemble the parfaits, line the base of 8 parfait glasses with half of the Sweet Potato Cream. Layer half of the berries over the cream, and top with half of the crumble. Repeat with a second layer of Sweet Potato Cream, berries, and crumble.
  • Refrigerate for at least 1 hour before serving.

Comments (8)

(5 from 2 votes)

Recipe Rating

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Lynn L

The sweet potato cream is delicious and no one at my table could guess what it was! The recipe calls for much too much granola. When I make it again I will either leave the granola out or only sprinkle a small amount on the top. For those who did not know how make date paste, FOK has a date paste recipe in the recipe tab.


How to Make Date Paste to make date paste is 1 cup of tightly packed dates (about 8 ounces by weight) + 1/4 cup of water. I wanted to use as little water as possible, so as not to add too much hydration to a recipe when making sugar substitutions, but this seems to be just enough water to also make the dates blend in a normal food processor.


just search for date paste in a search engine, its not hard people... there are options to make it yourself , or buy it online.. stop freaking out.. this looks like a easy and yummy recipe, lets be thankful =)


Nope! The directions to make date paste are not in the body of the text!


Date paste instructions is nowhere in the body of the text above as suggested in a reply.

Debi Van Keuren

How could you make date paste ???

Norrie Burby

It is in the body of the text. Or, you could look it up under recipes at FOK site.


Could you canned orange sweet potato be subbed for the white sweet potato?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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