Toasted Seed and Coconut Crunch Bowl

Ingredients

• 3 cups cups Unsweetened coconut yogurt
• 0.5 cup cup Pumpkin seeds
• 0.5 cup cup Sunflower seeds
• 0.33 cup cup Unsweetened shredded coconut
• 2 tbsp tbsp Chia seeds
• 1.5 cups cups Mixed berries (strawberries, raspberries)
• 1 tbsp tbsp Coconut oil
• 1 tsp tsp Cinnamon
• 1 tbsp tbsp Erythritol or monk fruit sweetener(optional)
• 0.5 tsp tsp Vanilla extract(optional)

Instructions

1. 1

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

2. 2

   Toss pumpkin seeds, sunflower seeds, shredded coconut, and chia seeds with melted coconut oil, cinnamon, sweetener, and vanilla.

3. 3

   Spread in an even layer and toast 12-15 minutes, stirring twice, until golden and fragrant. Cool completely so it crisps.

4. 4

   Divide coconut yogurt among three bowls.

5. 5

   Slice strawberries and combine with raspberries.

6. 6

   Top each bowl with the seed crunch and berries. Serve immediately so the crunch stays crisp.