I made these little treats last Sunday to celebrate the completion of the Spring Renewal Yoga and Nutrition Series.  These Blueberry Parfaits are a guiltless raw /vegan/gluten-free dessert that tastes sinful!  You can prepare them a few different ways.  For the class I put the crust into mini muffin cups.  In this variation I layered the ingredients in a small bowl.  Other times, we even ditch the crust completely and eat the pie filling like ice cream!

I promised the group I would give them the recipe, here it is!!!

Blueberry Parfaits

Crust

1 cup dates, pitted

½ cup coconut or almond flour

1 ½ cups unsweetened coconut flakes

2 tablespoons grated lemon peel

juice of one lemon

1 tablespoon vanilla

water as needed

~This produces a LOT of crust!  I used a third and refrigerated the rest for later use~

Pie Filling

1 ½ cups frozen blueberries, partially thawed

3 tablespoons agave syrup

1 tablespoon vanilla

¼ cup cashew butter

½ cup coconut oil (liquid)

Directions:

-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!

So, we’ve been getting a lot of grief from certain family members (no fingers pointed) to cut Noah’s hair.  Shaye and I know we will be heart-broken if we do, but we are starting to think we may be growing his hair for our own selfish reasons.  Help us out!  What do you think???