alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grapefruit and Vanilla Coconut Yogurt with Raw Crumble

Serves 4 | Ready in 10 minutes

    Share

    Grapefruit and Vanilla Coconut Yogurt with Raw Crumble

    Bright, inviting citrus punctuates creamy dairy-free coconut yogurt imbued with vanilla. It’s a sophisticated treat that can be dialed up in presentation or kept rustic, retaining its homespun vibe.

    Advertisement

    Chemistry class: Know your acids

    Any citrus or tender fresh fruit with a bit of acidic zip will work here; try blood oranges or gently mashed raspberries in place of grapefruit.

    Advertisement

    Grapefruit and Vanilla Coconut Yogurt with Raw Crumble

    Ingredients

    • 2 cups plain coconut yogurt
    • 2 Tbsp maple syrup
    • 1 tsp grapefruit zest
    • 1/2 tsp vanilla extract
    • 2 small or 1 large grapefruit, peeled and segmented
    • 10 juicy pitted dates
    • 1/2 cup raw unsalted cashews
    • 1/8 tsp ground cinnamon
    • Pinch of salt

    Nutrition

    Per serving:

    • calories442
    • protein11g
    • fat16g
    • carbs71g
      • sugars53g
      • fiber6g
    • sodium98mg

    Directions

    01

    In medium bowl, whisk coconut yogurt, maple syrup, grapefruit zest and vanilla until combined. Spoon yogurt mixture into glass Mason jars and evenly divide grapefruit segments overtop. Reserve.

    02

    In food processor, pulse dates, cashews, cinnamon and salt until crumbly and combined, about the texture of granola. Spoon date mixture on top of grapefruit, seal jars and refrigerate until ready to serve, up to 1 day. If not eating within a day, keep all components separate and assemble just before serving or packing to go.

    Advertisement

    Like this recipe?

    This recipe is part of the Plant-based prep school collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Burgers with Mango-Thai Salsa