Red, White and Blue Raw Berry Cheesecake Parfaits (Recipe!)

While the definition of freedom might mean different things to us all, one thing is for certain: we all crave the feeling. Freedom to do what we love, spend our time on the planet in ways that feel meaningful, express ourselves, explore our full potential as human beings, oh yeah, and eat dessert for breakfast of course. This recipe signifies food freedom, because it really does taste good enough to be dessert, but it's actually totally healthy enough to eat any time of the day -  yep, even breakfast. It's also quite versatile. Adjusting the sweetener a bit will give you a different result depending on whether you want a less-sweet breakfast parfait, or more decadent cheesecake dessert parfait. This is the perfect excuse to get to the nearest farmer's market stat and stock up on some of summer's fruitalicious bounty this 4th of July weekend! 

The Recipe

Raw Cashew Cheesecake Parfat Cream 

Makes roughly 1 cup, or enough for 2 servings


1 cup cashews, soaked 
1.5 Tbs fresh lemon juice
1.5 Tbs maple syrup, or sweetener of choice
1/2 tsp lemon zest
4 drops clear liquid vanilla cream stevia*
1 tsp vanilla extract
Pinch Himalayan pink salt 
1/2 water 
Seasonal fruit of your choice: blueberries, strawberries, raspberries, cherries, nectarines, peaches, etc - the options are endless!
*We used a bit of liquid stevia to cut down on the sugar content of this recipe, but if you don't like stevia simply omit and add in an additional 1/2-1 Tbs of sweetener to taste. 
1. Soak cahews for at least 4 hours.
2. Gently melt coconut butter, but if already melted (it is July now after all!), there will be no need. 
3. Blend all ingredients until smooth and perfectly creamy. 
4. Assemble your parfaits! Layer parfait cream with fresh fruit. Top with a crumbled Rawmio Stone Ground Chocolate Bark of your choice. We used Puffed Cereal Crunch and it was epic.
Serve immediately and ENJOY!