Early Fall Berry Parfait with Salted Graham Cracker Crumble

Ingredients (Serves 4):

- 5 graham crackers, finely crunched

- 1/3 cup whole wheat flour

- 1 teaspoon kosher salt

- 1/4 cup plus one tablespoon coconut sugar, divided

- 6 tablespoons coconut oil, melted

- 3 cups mixed berries, divided

- 1 tablespoon lemon juice

- 2 tablespoons water

- 1 can coconut cream, refrigerated overnight

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla

- Fresh mint for garnish

Instructions:

1. Preheat oven to 325 degrees. Pulse graham cracker crumbles, flour, salt, and 1/4 cup coconut sugar in a food processor until finely ground. Transfer to a medium bowl and add melted coconut oil; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12-15 minutes. Let cool.

2. Meanwhile heat 2 cups of berries, one tablespoon coconut sugar, lemon juice, and water in a small saucepan over medium high heat until boiling. Reduce to a simmer and cook another 3-5 minutes.

3. Open the can of coconut milk and scrap the cream off the top, reserving the liquid on the bottom for smoothies, etc. Place the cream in a large mixing bowl and beat with a mixer for a few seconds until smooth. Add powdered sugar and vanilla and beat until fluffy, about 5 minutes.

4. Divide warm berries among bowls and top with coconut cream, remaining 1 cup of fresh berries, graham cracker crumble, and fresh mint.