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Recipe by: Crissy Cavanaugh
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Vegan Lemon Blueberry Parfait
Prep:20minTotal:20minServes:2
Ingredients
Crust
- 1cupdates(pitted)
- 1/2cupcoconut(or almond flour)
- 1 1/2cupcoconut flakes(unsweetened)
- 2Tbsplemon peel(grated)
- 1lemon juice
- 1Tbspvanilla
- water as needed
Blueberry Parfait Filling
- 1 1/2cupblueberries(frozen, partially thawed)
- 3Tbspagave syrup
- 1Tbspvanilla
- 1/4cupcashew butter
- 1/2cupcoconut oil(liquid)
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- Put crust ingredients into a food processor and pulse until combined.
- Add water a tablespoon at a time until a fluffy consistency is achieved. Remove from food processor.
- If making mini-bites, press a layer of crust into the bottom of the cup and place in freezer.
- Place pie filling ingredients into a food processor and blend until a smooth consistency is achieved.
- Add layer to the mini-muffin cups and freeze or layer in a parfait glass. My favorite, simply enjoy directly out of the bowl!
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Ingredients
Crust
Blueberry Parfait Filling
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Directions
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Notes
