Raspberry Cheesecake Parfaits

Makes four 8oz. mason jars

Ingredients

Crust Ingredients:

1 cup walnuts

1/3 cup oats

1/3 cup pumpkin seeds

5 dates

1 tablespoon vanilla

1 tablespoon cinnamon

pinch salt

Raspberry Filling Ingredients:

1, 8 oz. bag of frozen raspberries (about 2 cups)

1 tablespoon chia seeds

1 1/2 tablespoon coconut sugar

Cheesecake Filling Ingredients:

1 cup raw cashews

1, 5.4 oz. can coconut cream (only the solid part)

1 1/2 lemons, juiced

1/4 cup melted coconut oil

1/3 cup agave, honey, or maple

1 tablespoon vanilla

pinch salt

Directions

Crumble Directions:

Pulse all ingredients in a food processor until a crumble is formed. Place crumble into a small bowl and set aside.

Raspberry Filling Directions:

Place all ingredients into a small saucepan. Cook on low heat for 5-10 minutes, or until the mixture turns into a thin jam. Turn off the heat and store in the refrigerator to thicken to 20-30 minutes.

Cheesecake Filling Directions:

Place all ingredients into a high-speed blender. Blend on high until silky smooth, which may take several minutes. You may have to stop the blender, stir, and blend again.

Assembly Directions:

Using 8-ounce mason jars, add 1-2 tablespoons of crumble to the bottom of each jar. Then layer with 1-2 tablespoons of cheesecake filling. Top the cheesecake filling with 1 tablespoon of jam, and repeat each step until the jars are full. Typically, you should be able to have two layers of each item in one jar.

Enjoy!

xo,

Emma