Keyword: dessert in a jar, vegan dessert, vegan snacks
Servings: 6
Calories: 400kcal
Equipment
small wide-mouth mason jars
Ingredients
For the Crust:
2cupspecans
10Medjool datessoaked in warm water for 10 minutes and pitted
¼tspfine sea salt
For the Filling:
1 ½cupscoconut yogurtplain or vanilla
1pintraspberriesor blueberries
4strawberrieshulled and thinly sliced
2tbspmaple syrup
Instructions
In a food processor, pulse the pecans until ground into a course meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough. better to have it more course than too overdone. Can be stored for later use in an airtight container in the fridge.
Press the dough into the bottoms os the wide-mouth mason jars. You want to form an even crust along the base and sides.
Spoon the yogurt over the crust. You can do a little or a lot, as you prefer, as long as you leave enough room for the berries. Top the yogurt with the raspberries and strawberries, then drizzle with maple syrup.
Serve or cover with lids and store in the fridge for up to 4 days. Alternately, can be assembled with the prepped crust mixture right before serving. In that case, you will need to let the crust mixture get back to room temperature before working with it.
Notes
NOTE: The nutrition doesn't reflect the information from the coconut yogurt you use.