PREPARATION TIME: 30 minutes
Vegan, Gluten free, vegetarian
1/2 cup cashews
1/4 cup coconut/cashew milk (drinking)
5 tbsp canned coconut milk (thick and creamy part off the top)
Zest from 1 fresh lemon
Dash of vanilla extract/powder
2 tbsp Arctic Berries Blueberry Powder
2 Tbsp Brown rice Syrup
3 Tbsp almond milk
To make the yoghurt, combine all of the ingredients in a food processor and blend until smooth and creamy.
Pop this into the fridge to chill for a couple of hours.
For the berry compote, mix together the berry powder and brown rice syrup, then gradually stir in the almond milk. Pop this into the fridge with the yoghurt.
When you’re ready to serve, swirl some of the berry mixture through the yoghurt and enjoy!