alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grapefruit and Vanilla Coconut Yogurt with Raw Nut Crumble

Serves 4.

    Share

    Grapefruit and Vanilla Coconut Yogurt with Raw Nut Crumble

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

    Advertisement

    Tip

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

    Advertisement

    Grapefruit and Vanilla Coconut Yogurt with Raw Nut Crumble

    Ingredients

    • 2 cups (500 mL) plain coconut yogurt
    • 2 Tbsp (30 mL) maple syrup
    • 1 tsp (5 mL) grapefruit zest
    • 1/2 tsp (2 mL) vanilla extract
    • 2 small or 1 large grapefruit, peeled and segmented
    • 10 juicy pitted dates
    • 1/2 cup (125 mL) raw unsalted cashews
    • 1/8 tsp (0.5 mL) ground cinnamon
    • 1/16 tsp (0.25 mL) salt

    Nutrition

    Per serving:

    • calories442
    • protein11g
    • fat16g
      • saturated fat5g
      • trans fat0g
    • carbohydrates71g
      • sugars53g
      • fibre6g
    • sodium98mg

    Directions

    01

    In medium bowl, whisk to combine yogurt, maple syrup, grapefruit zest, and vanilla. 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 »
    Ancho Tomato Baked Feta