No matter the holiday, for me it has always been about getting together with loved ones, sharing yummy food and good conversation. This recipe works nicely with seasonal berries for a red, white & blue dessert that’s perfect for 4th of July picnics.

Serves 4

For the Pecan Crumble:

• 1¼ c. pecans (soaked for 4 hours and dehydrated overnight)
• 3 TB raw honey
• 2 TB coconut oil
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• pinch of salt

For the Vanilla Cream:

• 3/4 c. macadamia nuts (soaked for 1 hour)
• 3 oz water
• 1/4 c. coconut oil
• 2 TB raw honey
• 1/4 tsp vanilla extract

To Serve:

• 1 – 6 oz package of organic raspberries
• 1 – 6 oz package of organic blueberries

Pecan Crumble Preparation:
Process all ingredients in a food processor, until crumbly. Serve at room temperature.

Vanilla Cream Preparation:
Drain and rinse macadamia nuts. Blend all ingredients except the coconut oil in a high-powered blender until very smooth. With your blender running slowly, add the coconut oil until well combined. Chill for at least 2 hours before serving to set.

To assemble (per serving):
Place 2 TB of the pecan crumble in the bottom of a parfait glass. Top with 1/4 of the raspberries followed by 1/4 c. of vanilla cream. Add 2 more TB of crumble. Top with 1/4 of the blueberries and a dollop of cream. Garnish with a raspberry. Serve immediately.