Apple Crumble Coconut Yogurt Parfait (Dairy-Free, Raw)

Fermented Coconut Yogurt

1. Blend coconut meat and coconut water in a high-speed blender until very smooth. 

2. Add 2 capsules of probiotics and blend again for only a few seconds until combined. 

3. Place blended coconut in a 1 liter size glass mason jar and cover with cheesecloth fastening with an elastic band. 

4. Place in a dark warm space for 24 hours. 

5. While yogurt is fermenting, get started on the crumble. 

Apple Crumble

1. Pulse all ingredients except apples in a food processor until walnuts result in a crumble. 

2. Add crumble to a medium size bowl with apples and mix well until combined. 

3. Option to dehydrate at 115 F for 12 – 20 hours until fully dry and crunchy. You can also serve it raw as is but dehydrating gives it a nice crunch adding texture to the dish. 

Caramel Drizzle

1. Soak dates for minimum 1 hour in hot water. 

2. Blend all ingredients in a high-speed blender until smooth and creamy. 

Assembly

1. Once coconut yogurt is fermented blend with liquid sweetener and lemon juice until smooth. It should smell sour once done fermenting. 

2. Place coconut yogurt in a piping bag and cut off the tip about 1/2 an inch in diameter. 

3. Place caramel sauce in a squeeze bottle or piping bag cutting the tip off to reveal a small hole. 

4. Squeeze caramel drizzle on the side of your parfait glass starting at the bottom while twirling the glass all the way to the top. 

5. Pipe coconut yogurt in bottom of the parfait glass, layering with crumble and more coconut yogurt. Repeat until glass is full and garnish with more caramel drizzle and a sprig of mint.