Cashew Yoghurt with Raspberry Cream Delight

Seves 2 

Cashew Yoghurt:

  • 2 dl Perfect Organic Cashews (cover with water and soak overnight)
  • 1 tbs agave syrup
  • 1 pinch of salt
  • 1 tbs vanilla extract

Mix all ingredients in a blender (add water little by little until creamy).

Raspberry Cream:

Mix the raspberries, coconut cream, coconut oil and agave syrup in a blender, then stir in the chia seeds with a spoon.


Mix granola ingredients and spread them out in a flat baking pan. Toast in the oven at 175 degrees until caramelized (approx. 15 mins). Leave to cool. Layer the cashew yoghurt, raspberry cream and granola in a tall glass or bowl and top with fresh blueberries and raspberries. Enjoy as breakfast, snack or dessert - yum!