Nuts and mango Yoghurt with Belberry pineapple & coconut sauce


For the crumble:
45 gr or 1.58 oz almonds
35 gr or 1.23 oz walnuts
1 date
½ small spoon of vanille extract
A pinch of salt

250 gr Greek yoghurt
1 mango, cut into pieces
Belberry pineapple and cocos sauce
Mint leaves

  1. Mix all the ingredients for the crumble in the kitchen aid and mix until you get a crumble
  2. Divide the crumble over the jars
  3. Pour the pineapple and cocos sauce over the crumble
  4. Divide the yoghurt in 4 jars
  5. Decorate with mango and mint