Preheat the oven to 400 degrees F.

Place the cherries in a small casserole dish, along with 1 tablespoon of coconut oil, and one tablespoon of coconut sugar. Toss ingredients together until coated

Add the peaches to a separate casserole dish and drizzle with coconut oil. Stir to be sure all sides of peach slices are coated in oil

Roast the cherries and the peaches for 20 to 25 minutes, stirring once half-way through. The peaches may need slightly longer than the cherries.

About 10 minutes before the fruit is finished roasting, spread the walnuts on a baking sheet and roast for 5 to 8 minutes, or until golden and crispy.

Remove the fruit and nuts from the oven and allow everything to cool to room temperature. If desired, chill fruit in the refrigerator until completely cold.

Prepare the parfaits by adding alternating layers of yogurt (I used about 5 ounces of yogurt per parfait), roasted peaches, roasted cherries, and roasted walnuts to a glass. Serve with a drizzle of honey and enjoy.