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Mango Raspberry Coconut Pots with Maple Candied Nuts


Mango Raspberry Coconut Pots With Maple Candied Nuts 1

Mango Raspberry Coconut Pots With Maple Candied Nuts 1

A dessert on the ready in minutes, easily swapped and mixed for any seasonal, colourful fruit you have on hand, and with an extra crunch factor from maple candy nuts.

Serves: 4

GF, V, VG

Ingredients

Method

  • Maple Candied Nuts
  • ¼ cup hazelnuts, roughly chopped
  • ½ cup walnuts, roughly chopped
  • ¼ cup macadamia nuts, roughly chopped
  • 2 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • Pinch sea salt
  • Pots
  • 300g frozen mango, cut into small pieces
  • 100g frozen raspberries
  • 160–180g coconut yoghurt
  1. Preheat oven to 180ºC and line baking tray with greaseproof paper.
  2. Toss nuts together and spread over tray, sprinkle with cinnamon and sea salt, drizzle with maple syrup and toss. Place in oven for 2–3 mins to melt maple syrup slightly. Toss again.
  3. Bake a further 14 mins. Remove from oven and cool.
  4. To make dessert pots, place a layer of coconut yoghurt in the bottom of 4 ramekins or bowls, add half the mango, raspberries and candied nuts, then repeat and serve.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.