Coconut Yogurt Bowl with Toasted Pumpkin Seeds and Berries

Ingredients

• 3 cups cups unsweetened coconut yogurt
• 1 cup cup fresh raspberries
• 1 cup cup fresh blueberries
• 1/2 cup cup raw pumpkin seeds
• 1/3 cup cup unsweetened shredded coconut
• 3 tablespoons tablespoons ground flaxseed
• 1 teaspoon teaspoon avocado oil
• 1 tablespoon tablespoon lime juice
• 2 tablespoons tablespoons monk fruit sweetener
• 1 teaspoon teaspoon vanilla extract
• 12 leaves leaves fresh mint leaves

Instructions

1. 1

   Preheat the oven to 325°F and line a small baking sheet with parchment paper.

2. 2

   Toss the pumpkin seeds with the avocado oil and a pinch of salt, spread in a single layer, and toast for 8-10 minutes, stirring once, until golden and popping. Cool completely.

3. 3

   In a dry skillet over medium heat, toast the shredded coconut for 2-3 minutes, stirring constantly, until golden. Watch closely so it does not burn.

4. 4

   In a bowl, gently mash half the raspberries and blueberries with the lime juice, monk fruit sweetener, and 1 tablespoon of water to make a quick compote; let it sit 10 minutes.

5. 5

   Stir the vanilla extract into the coconut yogurt.

6. 6

   In three bowls, layer the yogurt, the berry compote, and the remaining whole berries.

7. 7

   Top each bowl with toasted pumpkin seeds, toasted coconut, a dusting of ground flaxseed, and torn mint leaves. Serve immediately.