A delicious treat (or #smartsplurge) to enjoy anytime of the day. Perfect for breakfast, afternoon snack, or after dinner dessert, this fruit and coconut yogurt parfait is packed with protein and antioxidants. Gluten and dairy-free too. Enjoy!
- 1 cup chopped strawberries, plus one sliced for topping
- 1 tsp coconut sugar, optional
- 1 tbsp water
- 1 cup coconut yogurt
- 1 cup blueberries, separated
- 1 cup raw almonds
- 1 cup raw cashews
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- ¼ cup coconut oil
- 1/3 cup organic honey
- 1 tsp. pure vanilla extract
- Pinch of sea salt
- 2 tsp cinnamon
In a skillet on low heat, add strawberries and coconut sugar and water. Continue to cook until strawberries are softened. Allow to cool slightly then spoon into the bottom of each parfait cup. Place in the fridge to cool. Next add your coconut yogurt on top of strawberries. In the same skillet, add ½ your blueberries and heat on low until they are dark and shiny. Spoon into your parfait cups.
To make granola place nuts and seeds in a food processor and pulse until chopped into small pieces (don’t over blend). Preheat oven to 275F. In a small saucepan, mix coconut oil, honey, vanilla, salt and cinnamon over low heat. Toss nuts/seeds into the mixture and coat well. Spread mixture evenly on a baking sheet. Bake 20 minutes or until lightly browned.
Add to the top of your parfait and top with more fresh blueberries and a sliced strawberry. Enjoy!