VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
This is honestly one of the best GUILT-FREE DESSERTS for summer — it tastes like a spoonful of blueberry cheesecake! We’ve got maple-syrup sweetened coconut yogurt stacked between lemon poppy blueberry cookie CRUMBLE. It’s so EASY to assemble and it’s hard to believe that it’s vegan, too!
Follow along with me HERE
INGREDIENTS
for the yogurt
1/2 cup of Cocojune pure coconut yogurt
1.5 tbl of maple syrup
for the cookie crumble
DIRECTIONS
1. Place two cookie tarts in a food processor and pulse until crumbly texture forms.
2. In a bowl, add the yogurt and maple syrup and mix well.
3. In a mason jar, start with a spoonful of cookie crumble then add a layer of coconut yogurt. Repeat 2x.
4. Top off with a final layer of cookie crumble.
5. Store in fridge and enjoy!
