A delicious cheesecake parfait with no dairy, grain, or gluten, and 20 grams of protein per serving.
Course Dessert
Servings 4
Ingredients
For the Crumb
1/2cupalmond flour
1/2cuphemp seeds
1tbspdate sugaror regular granulated sugar
2tbspcoconut oil
For the Fruit Topping
1pintblueberriesfrozen blueberries work
1/2cupapple sauceunsweetened preferred
1cupwater
2tbsphoneyor agave nectar
2tspfresh lemon juicejust a squeeze
1pinchsalt
For the Filling
1cupplant based ricotta Kite Hill brand
2cupsvanilla plant-based yogurtSiggi's brand
1-2scoopsvanilla plant-based protein powderOwyn brand
Instructions
Make the Crumb
Add all the ingredients to a pan on medium-low heat and toast, tossing frequently to keep it from burning. Once it has browned and smells fragrant, remove from heat and set aside.
Make the Fruit Topping
In a medium sauce pot add all of the fruit topping ingredients. Bring to a simmer over medium heat and reduce to a syrupy consitency. It should coat the back of a spoon. Chill in the fridge for 2 hours to cool, or use an ice bath (put the mix in a small glass bowl. place that bowl into a large bowl that has ice water in it. stir constantly until cool).
Make the Filling
In a large bowl, using a hand mixer, whisk the filling ingredients together until smooth.
Make the Parfaits
Layer the parfaits in small jars or cups, starting with the crumb, then the filling, then the fruit topping. Cover and chill in the fridge until ready to serve, or up to one week.