Heart of gold dessert
Photo by Tam West
It’s a layered bowl containing some of my favourite food combos: citrus breakfast crumb and an almond and chia filling with orange and cinnamon on top. A blob of tangy yoghurt is hidden in the middle, giving a nice surprise as you make your way from the edge of the bowl toward the centre, dipping your spoon through the dark cocoa layer.
I find that if you keep coconut yoghurt in the fridge it develops flavour over a week or two, so don't be afraid to keep it around for a little while.
The almond chia filling is fragrant but not sweet, it soaks into the breakfast crumb on the bottom so you get a lovely moist sweetness at the bottom of each spoonful. It's probably a good idea to choose a bowl that's not too wide, so you can build up the layers without needing extra filling.
Cinnamon and orange is a combo that a great foodie friend introduced me to long ago and I've loved it ever since. It goes really well on this, adding texture, tang and sweetness. You can easily make these up well ahead of time, just adding the fresh orange and cinnamon on top as you serve them.
|½ cup||Cashew nuts|
|¼ cup||Sunflower seeds|
|¼ cup||Pumpkin seeds|
|¼ cup||Sesame seeds|
|1||Orange, zest only|
|½ tsp||Salt, Himalayan is great|
|½ cup||Chopped dates, about 12|
- Place all the breakfast crumb ingredients in a food processor and blitz for about 30 seconds until well broken up. Set aside.
- Place all filling ingredients in a blender and blend for 30 seconds until really smooth.
- Press ⅓ cup breakfast crumb into the bottom of each bowl. Spoon a dollop of thick coconut yoghurt into the middle and flatten slightly. Pour filling around sides until coconut yoghurt is just covered. Mix cocoa and coconut sugar then sprinkle evenly over the filling. Chill in fridge for an hour until set, or overnight.
- When ready to serve, top with sliced oranges and a sprinkle of cinnamon.