Raspberries are sweet edible fruit stemming from the Rose family. Pamper yourself with a royal wealth of raspberries over a decadent floral filling sprinkled with coconut flakes. Combine this with the bed of crunchy cashew goodness and let yourself drift off to your own land of enchantment. Feel all the

Raspberry Parfait

Filling Ingredients:
1 cup Thai young coconut meat
1 cup raspberries
1 tsp. cinnamon
¼ cup agave
1/8 tsp. Himalayan sea salt
¼ tsp. vanilla extract
4 tbsp. melted coconut oil
1 tbsp. lecithin blended to powder
½ tsp. lemon juice
4 drops raspberry medicine flower extract

Directions:
Place all of the ingredients into a high speed blender except the coconut and lecithin. Blend until creamy smooth. Turn the blender on low and add the lecithin and coconut oil. Blend until evenly distributed. Set aside.

Cashew Crust Ingredients:
1 cup cashew flour
1 cup finely chopped cashews
1 cup shredded coconut
2 tbsp. lucuma powder
2 tbsp. melted coconut oil
20 medium sized pitted dates
½ cup filtered water
¼ tsp. Himalayan sea salt

Directions:
Place dates and water into a high speed blender. Turn on high and blend until creamy smooth. Add coconut flour, shredded coconut, lucuma, and salt; blend until creamy smooth. Turn the blender on low, add the melted coconut oil, blend until even. Place the mixture into a bowl, add the cashew pieces and hand mix until evenly blended.

Take 10 mini tartlet molds that measure 3” wide by 1 ½” tall. Place saran wrap on the inside of the molds, leaving extra on both sides so that the parfait can be lifted out using the overlap. Take 2 tbsp. of the batter and press it into the mold so that it covers the bottom and the sides evenly. Repeat the process for all of the molds. Next, take the filling and place it into the crust in each mold. Cover the top with saran or tin foil and place into the refrigerator for 2 hours. Remove them from the refrigerator, remove the parfait out of the molds, and place them on a decorative plate. Take some raspberries and place them on the top of the parfait, sprinkle with shredded coconut to finish.

Refer to picture for decoration.

May be stored in an air tight container in the refrigerator for 4 to 5 days. They will last 1 month in the freezer.