Coconut Chia Parfaits

With Go Raw Sprouted Watermelon Seeds

Vegan, Gluten Free

Ingredients:

• Coconut Chia Pudding:
• 1 15-ounce can full fat Coconut Milk
• ¼ cup Chia seeds
• 2 tsp. raw Sugar
• 1 tsp. Cinnamon
• 1 tsp. Vanilla extract
• Watermelon Seed Granola Clusters
• ¾ cups Go Raw Sprouted Watermelon Seeds
• 1 ¼ cups Gluten Free Oats
• ½ cup dried Cranberries
• ¼ cup Coconut flakes
• 1 tsp.Cinnamon
• ¼ tsp. Salt
• ¼ cup vegan Margarine
• ½ cup Maple syrup
• 1 tsp. Vanilla extract
• 2 Green Apples, diced
• ½ Small Watermelon, diced

Directions:

1. Preheat the oven to 325 F.
2. Combine all of the ingredients for the coconut chia pudding in a medium sized bowl.
3. Whisk to combine. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the chia seeds have absorbed the coconut milk and the consistency is pudding-like.
4. Combine the Go Raw Sprouted Watermelon Seeds, gluten free oats, dried cranberries, coconut flakes, cinnamon, and salt in a large mixing bowl. Set aside.
5. In a small saucepan, heat the margarine and maple syrup over medium heat. Stir until the margarine is melted, then allow the mixture to bubble. Let the mixture bubble for about 1 minute. Turn off the heat and add the vanilla extract.
6. Add the maple syrup mixture to the watermelon seed mixture and stir to combine. The mixture should be moist. Transfer the granola to a lined sheet pan and spread it out evenly. Bake for 25 minutes, tossing halfway through so it cooks evenly. Leave the oven on, as it will be used again.
7. When the granola is done, gently press it onto the pan with the bottom of a spatula.
8. Allow the mixture to cool for 15-20 minutes.
9. When the granola is cooled, carefully break it into little clusters. Place the clusters back in the oven for 10 minutes. This helps the granola stay together.
10. Allow the clusters to cool completely.
11. To assemble the parfaits, first check that the clusters are cooled and the coconut chia pudding has thickened. In a small bowl or glass cup layer a generous scoop of the coconut chia pudding. Next add a layer of watermelon seed granola clusters.
12. Top with apple and watermelon pieces. Continue with this pattern one more time, making sure you evenly spread the layers so they are visible from the sides of the glass.
13. You can continue to layer the glasses as many times as you’d like.
14. Store in the fridge until ready to eat, these can be made up to a day in advance.
15. Store any extra granola clusters in an airtight container or bag at room temperature.