Choc-Deluxe Ice Cream Bowl
This jumbo sized vegan dessert is full of coconut, chocolate and vanilla flavour, and lots of healthy fruits. Sometimes I add a little bit of gluten free granola or rawnola for some extra crunch, or drizzle some melted almond butter or coconut on top. BB xxx
800 grams coconut yoghurt (you can add more or less depending on your taste)
500 grams cacao coconut yoghurt
1 cup raspberries and pineapple
1 sliced banana
1 cup gluten free granola or rawnola
A sprinkle of coconut or come peanut butter or almond butter
The Bondi Baker Method
Step 1- Get ready! Place the fruits on the kitchen top and slice. I left the pieces quite chunky for the topping.
Step 2- Layer the fruit, granola/rawnola and yoghurt in a glass bowl or jar and add some more yoghurt just before you get to the top.
Step 3- Sprinkle with some coconut and more fruit, drizzle with some almond butter or vegan chocolate, and enjoy any time of the day.