Popped Sorghum

• Place ¼ cup sorghum in brown paper bag.
• Fold top of bag twice and lay folded side down on microwave plate.
  
• Microwave on high for 2 minutes and 30 seconds.
• Carefully remove brown paper bag from microwave, making sure to keep face away from opening to avoid hot steam.
• Sift popped sorghum over large glass plate using steamer insert.
  
• Place popped sorghum in bowl.
• Place unpopped sorghum kernels back into brown paper bag.
• Fold bag over as before and microwave on high for another 2 minutes and 30 seconds.
• Sift popped sorghum over large glass plate using steamer insert.
• Add popped sorghum to bowl.
• Drizzle teaspoon of maple syrup over popped sorghum and combine gently

Toasted Sorghum Crumble

• Place unpopped sorghum kernels in high speed blender and blend at high speed for 1 minute until kernels turn into fine flour.
  
• Add maple syrup, peanut butter and cacao powder to blender.
• Blend at high speed for additional minute until you achieve a uniform soft crumbled texture.
  
• Remove mixture from blender and set aside in a jar.

Parfait Cream “Cheese” Filling

• Add tofu, peanut butter and maple syrup to high speed blender and blend for 60 seconds until fully combined.
  

Assemble Parfait

• Add two tablespoons of crumble to base of glass of your choice.
• Layer 2 tablespoons of cream filling.
• Add two more tablespoons of crumble.
• Top with two tablespoons of cream filling.
• Finish with three tablespoons of popped sorghum.
  

Enjoy!