Yoghurt with Seeds, Cacao Nibs & Raspberries
Recipe / Lee Holmes
This is lovely to have in the afternoon as a pick-me-up. It can also be placed in the freezer to make a frozen treat, too.
Serves: 1
1 cup yoghurt
1 tbsp cacao nibs
1 tbsp pepitas
1 tbsp pine nuts
1 tbsp sunflower seeds 1 tbsp nut butter
½ cup raspberries
Handful fresh mint, to garnish
Place yoghurt in a bowl and mix in the cacao nibs, pepitas, pine nuts and sunflower seeds.
Swirl through the nut butter and scatter the raspberries on top.
Top with a sprig of fresh mint plus extra nibs and seeds, if desired, and serve.
Peanut Butter Mousse
Recipe / Lee Holmes
This beautiful peanut butter filled mousse will give any regular cream-filled variety a run for its money. You'll love the flavours and textures and it will go down a treat.
Serves: 2
270mL full-fat coconut cream,refrigerated overnight to thicken½ cup sour cream¼ cup natural peanut butter1 tbsp honey½ tsp alcohol-free vanilla extract½ tsp raw cacao powder Pinch sea salt
