Ingredients
Dry
- 0.5 cup Raw walnuts
- 0.5 cup Raw almonds
- 1 cup Medjool dates (Pitted)
- 0.25 cup Shredded coconut (unsweetened)
- 0.125 tsp Sea salt
Wet
- 2 cup Coconut yogurt (unsweetened) (Chilled)
- 3 Tbsp Maple syrup
- 1 tsp Vanilla extract
- 3 cup Mixed fresh berries (Strawberries, blueberries, and raspberries, washed and chopped)
Method
- 1. In a food processor, pulse the walnuts, almonds, pitted dates, shredded coconut, and sea salt until a crumbly, sticky mixture forms. This will be your raw crumble base.
- 2. In a small bowl, whisk together the chilled coconut yogurt, maple syrup, and vanilla extract until smooth and well combined.
- 3. If desired, lightly mash a small portion of the mixed berries to release their natural juices and create a slight fruit syrup.
- 4. To assemble, spoon a layer of the nutty date crumble into the bottom of four serving glasses or jars, pressing down slightly.
- 5. Add a layer of the sweetened coconut yogurt on top of the crumble.
- 6. Add a generous layer of fresh mixed berries.
- 7. Repeat the layers (crumble, yogurt, berries) until the glasses are full, finishing with a topping of fresh berries and a light sprinkle of extra shredded coconut.
- 8. Serve immediately, or chill in the refrigerator for up to 2 hours before serving.
Chef's notes
For a nut-free version, substitute the walnuts and almonds with a mix of sunflower seeds and pumpkin seeds.