This recipe requires nothing more than layering a few low-carb, vegan ingredients for a cooling and creamy dessert-style breakfast. Find a coconut yogurt brand with zero added sugar or flavors.
2 Tbsp chopped pecans, toasted on a dry pan until golden
½ cup unsweetened coconut yogurt (this recipe is calculated using Anita’s brand)
⅓ cup fresh raspberries
1 Tbsp flaxseed oil
1
Chop and toast the pecans
2
Spoon half of the coconut yogurt into a small bowl or glass pudding dish, or mason jar
3
Scatter the raspberries over the yogurt
4
Add the rest of the yogurt, then scatter the blueberries, then the nuts, and then drizzle the oil over top
5
Cover and refrigerate
Nutrition Facts
1 servings
Serving size
- Amount per serving
- Calories501
- % Daily Value *
- Total Fat 44.3g57%
- Total Carbohydrate 10.9g4%
- Protein 2.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Tbsp chopped pecans, toasted on a dry pan until golden
½ cup unsweetened coconut yogurt (this recipe is calculated using Anita’s brand)
⅓ cup fresh raspberries
1 Tbsp flaxseed oil