Time: 3 hours (needs to be refrigerated for 2 hours)
12 small 4 oz, mason jars
1 1/2 cups crushed gluten-free pretzels
1/3 cup melted vegan butter
1 Tbsp lemon zest
4 tsp brown sugar
2 1/2 pounds California Giant Berry Farms strawberries, diced (about 5 cups), 1 cup reserved
2 Tbsp fresh lemon juice
2 Tbsp water
1/4 cup powdered sugar
8 ounces dairy free cream cheese, softened
1/2 cup non-dairy vanilla yogurt
2 cups dairy-free whipped cream, thawed
1 teaspoon vanilla
1.) Preheat oven to 350° and place empty mason jars without lids onto a baking sheet.
2.) Using a food processor, chop pretzels into small pieces. Add melted butter, lemon zest and brown sugar and process until all ingredients are mixed well.
3.) Spoon ~2 tablespoons of pretzel crust into each mason jar. Use a pastry tart shaper or bottom of spoon to press the crust firmly into the bottom of the jars.
4.) Bake for 10 minutes. Remove from oven and let cool completely, about 30 minutes.
5.) While pretzel crusts are cooking and cooling, heat 4 cups chopped strawberries with the lemon juice and water on medium heat in a sauce pan until boiling. Reduce heat and simmer for 15-20 minutes or until thickened. Taste and add up to 1/4 cup powdered sugar, if you prefer it to be a little sweeter. Remove from heat and let cool for 10 minutes.
6.) Mix cream cheese, yogurt, whipped cream and vanilla with a mixer until smooth and creamy. If mixing by hand, just make sure all clumps are gone and the texture is smooth.
7.) Spoon about 2 tablespoons strawberry compote on top of pretzel crust followed by 2 tablespoons of creamy filling on top of the compote. Smooth top layer as evenly as possible then top with remaining fresh diced strawberries. Add additional pretzel sticks, if desired. Refrigerate for 2 hours or until ready to serve.