150-200g coconut yoghurt
1-2 tsp Blueberry Powder
¼ tsp cinnamon
1 banana, sliced
1 tbsp peanut butter
Extras: desiccated coconut, cacao nibs, another sprinkle of berry powder
1. Crush the pecans and add to a hot frying pan. Heat for a couple of minutes over high heat
until smelling fragrant, stirring round regularly.
2. Stir the blueberry powder into the coconut yoghurt, leaving swirls or combine fully for an
even purple colour.
4. Pour the yoghurt into a bowl, top with the banana, toasted pecans, peanut
butter and any extra toppings.