Berries & Cream Coconut Pretzel Desert
No-Bake, Gluten Free, Dairy Free, Vegan, Berries & Cream Coconut Pretzel Dessert
Ingredients
Pretzel Crust Layer
- 2 Cups Gluten-Free Pretzels
- 3 Tbsps Agave
- 8 Medium Pitted Mejuled Dates
Coconut
- 1/4 Cup Cream Cheese (I used dairy free)
- 1/3 Cup Coconut Cream
- 1 Tsp Vanilla
- 2 Tbsps Agave
- 1 Cup Unsweetened Shredded Coconut
Strawberry
- 2 Cups Strawberries
- 2 Tbsps Agave
- 1/4 Cup Coconut Cream
- 1/4 Cup Cream Cheese
Blueberries
- 2 Cups Blueberries
- 2 Tbsps Agave
- 1/4 Cup Coconut Cream
- 1/4 Cup Cream Cheese
Instructions
- Crush the pretzels in the food processor. Add the dates and agave to the crushed pretzels and combine well.
- Place a sheet of parchment paper in a pan. Wet your fingers so the crust doesn’t stick, and press down to form the crust evenly on top of the parchment paper.
- Prepare the coconut mixture: In a mixing bowl, combine the cream cheese, shredded coconut, vanilla, agave, and coconut cream together.
- Spread the coconut layer on top of the pretzel crust. Use a spoon to pack it down well, and place it in the freezer while you prepare the strawberry layer.
- Prepare the strawberry mixture: Add strawberries, cream cheese, agave, and coconut cream to the food processor. Pour the strawberry mixture over the coconut layer, and add it to the freezer to firm up.
- Prepare the strawberry mixture: Add blueberries, cream cheese, agave, and coconut cream to the food processor.
Once the strawberry layer is firm (does not have to be frozen) pour the blueberry mixture on top! Optional ** Decorate the dessert with diced strawberries, blueberries, and shredded coconut. - Place the dessert in the freezer until its time to serve!You’ll want to defrost the dessert for about 30 minutes before cutting into it. And when you’re not eating, keep it in the freezer for best consistency.
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