Raspberry Cheesecake Parfait

Method:

Crust 

•  Set your oven to 350F

• Combine all ingredients into a bowl and mix well. You can do so using your hands! Yes, you heard me….so fun!

•  Line up a baking sheet over a rectangular baking pan and flatten the batter down against the baking pan. Bake for 12-15 minutes or until brownish. Let cool. Once cooled, it should turn really crispy!

Cream 

Place the following ingredients into the Nutribullet or a blender and blend until a smooth texture is formed. This is your cream.

Serving Suggestion - See photo for suggested serving. You can create as many layers of crumbs and cream as you wish depending on the size of cup you may be using. Store in the freezer for 4 hours. Before serving, let stand for 15 minutes in room temprature. Enjoy!

Ingredients:

Cream 

• 1 cup previousely soaked cashews (rinse and soak for 4-5 hours in filtered water)

• 4 tbsp. maple syrup

• 1 tsp. vanilla extract

• ¾ cup Kite Hill Vegan Cream Cheese Plain

• ¾ cup frozen or fresh raspberries (Or any berries of choice really!)

• 5 tbsp. fresh squeezed lemon juice

• 4 tbsp. coconut oil (melted)

***Most blenders may require some more liquid to run smoothly, especially the Nutribullet which I love using. In this case, you can add some nut milk or a little water into the mixture - about a 1/4 of a cup.

Crust  

• 1 tbsp. maple sugar or coconut sugar

• 3 tbsp. maple syrup

• 1 cup almond flour

• 4 tbsp. coconut oil

• 1 tsp. Vanilla extract and pinch salt