Serves 3                                                                              Raw, Gluten Free, Refined Sugar Free, Vegan, Soy Free

 

Prepare ahead - dehydrate sprouted buckwheat 24 hours in advance on 110 degrees (optional)

                           - put a can of coconut milk in the fridge overnight

                           - blend 1 cup berries (fresh or frozen thawed) and add 2 Tbsp. chia seeds to thicken in the fridge over                               night. Sweeten with 1 tsp. honey or agave if too sour

 

Ingredients

 

Coconut Milk Yogurt

• 1 can coconut milk -full fat, use cream only

• 5 Tbsp. almond milk, homemade or store bought

• 1 tsp. agave nectar or unpasteurized local honey

• 1 tsp. pure vanilla extract

 

Fruit

• use any organic fruit (fresh or frozen - thawed)

       I used banana, kiwi, pear and blueberries

 

Jam

• 1 cup organic berries (fresh or frozen - thawed)

• 2 Tbsp. chia seeds

• 1 tsp agave nectar or unpasteurized local honey (optional)

 

Parfait Crunch (optional)

• 1/2 cup dehydrated crunchy buckwheat

Note* - If you do not have a dehydrator sprouted buckwheat on it's own would be great too.

 

What to do

 

1. Prepare ahead - Dehydrate 1/2 cup or more sprouted buckwheat for 24 hours on 110 degrees on a paraflexx dehydrator sheet. Learn how to sprout buckwheat here. Put a can of coconut milk in the fridge overnight. Blend 1 cup of berries, mixed if you like, and add 2 Tbsp. chia seeds to thicken. Add sweetener if needed. Place in the fridge over night.

 

2. For the coconut milk yogurt - Open the can of coconut milk and scoop out the hard cream into a blender or nutribullet. Save the cream for a smoothie. Add almond milk, sweetener and vanilla and blend until mixed. Mixture will be thick. Scoop into 3 jars evenly for the base of the parfaits.

 

3. Dice fresh fruit of your choice and fill the jar almond to the top. Add buckwheat and top with berry jam. Serve.