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Grapefruit and Vanilla Coconut Yogurt with Raw Nut Crumble

Serves 4.


    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.



    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.


    Grapefruit and Vanilla Coconut Yogurt with Raw Nut Crumble


    • 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


    Per serving:

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



    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.


    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.


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    This recipe is part of the Plant-Based Prep School collection.



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    Going Pro

    Going Pro

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