Make the crumble base for the parfait. Toast sunflower seeds and oats in a dry pan until golden. To a food processor add sunflower seeds, oats and chopped dried apricots. Pulse until the mixture forms large clumps.
Dice chosen fruits into bite sized pieces. Heat 1/2tbsp Planet Plant-Based coconut oil in the same skillet you made the crumble in and add 1 tbsp Planet Plant-Based date syrup. Sauté fruit cubes for 5 minutes or until slightly caramelised. Season with lemon zest and set aside to cool.
Layer the parfaits into jars (our nut butter jars are perfect for this!). Start with some crumble, then add a couple spoonfuls of yogurt followed by sautéed fruit salad. Repeat until all the ingredients are used up, garnish with fresh mint and lemon zest and serve. Store leftover in the fridge for max 1 day, although this recipe is best eaten on the same day it’s made.