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Ingredients
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For the Parfait:
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1 cup Galbani® Double Cream Ricotta
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3 tbsp cocoa powder (or chocolate protein powder of choice)
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2 tsp honey (or favorite sweetener)
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For the Pistachio Granola:
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1 cup rolled oats
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1⁄4 cup pistachio butter
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1⁄4 cup shelled pistachios (roughly chopped)
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3 tbsp maple syrup
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1 tbsp coconut oil (or neutral oil of choice)
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1⁄2 tsp vanilla extract
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1⁄4 tsp sea salt
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Melted dark chocolate, to drizzle on top
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Directions
Set your oven to 325°F and line a small baking sheet with parchment paper.
In a bowl, whisk together pistachio butter, maple syrup, melted coconut oil, vanilla extract, and sea salt until smooth.
Add rolled oats and chopped pistachios to the wet mixture. Stir until everything is fully coated.
Spread the mixture evenly on the lined baking sheet. Bake for 15 minutes, stirring halfway through for even browning.
Let the granola cool completely on the baking sheet to crisp, then let cool. It will crisp even more outside of the oven.
Combine Galbani Double Cream Ricotta, cocoa powder, and honey in a bowl.
Portion into smaller glasses or serving cups
Top with the granola and a drizzle of dark chocolate.
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