This versatile and delicious dessert can be enjoyed individually or layered, and eaten as a whole for further colour, texture and taste. Apart from the coconut yoghurt, each layer has 3 main ingredients to it.
Ingredients for chocolate base
- 2 cups of homemade Choc granola or use a good quality bought granola
- 2-3 tablespoons of cacao powder
- 6 tablespoons of vanilla whey protein powder. (My preferred brand for it’s delicious, subtle taste is “Bare Blends”. For a vegan option, I like to use “ Ultimate Protein” from Eden health foods).
- Approx 3 tablespoons of premium quality coconut milk. More may be required depending on the type of granola being used
* Mix needs to be firm enough to hold, but workable in order to be stirred *
Method for chocolate base
Stir all ingredients carefully by hand until well combined. Transfer the mix onto a tray lined with baking paper. Spread this out evenly using baking paper and refrigerate until firm.
In meantime make the raspberry jam:
Ingredients
- 1 cup of organic raspberries taken from freezer
- 1 large tablespoon of chia seeds
- 1 teaspoon of rose water
Method
On a low heat, gently heat the raspberries in a saucepan. Add the chia seeds and rose water and stir well. Once combined, remove from the heat and allow it to cool.
Transfer to a glass container and allow it to set in the refrigerator.
To assemble
Remove chocolate base and place onto a platter.Spoon coconut yoghurt over chocolate base, then raspberry jam.
Return platter to refrigerator in order to become firm again and remove when ready to serve.
Can be served as one whole dessert or sliced carefully into finger shaped slices.
Scatter fresh mint leaves for that extra colour and freshness.