2 cups coconut yoghurt
100 g seed mix
100 g mixed nuts, roughly chopped
200 g strawberries, stems removed and sliced
50 ml maple syrup
- In a saucepan heat the Rugani 100% Zobo Infused Beetroot Juice and maple syrup.
- Reduce to a low heat for approximately 30 minutes until 1/3 of the original mixture remains or until it forms the consistency of syrup. Cool completely.
- In a frying pan, toast the seeds and nuts until golden brown, being careful not to burn. Cool completely.
- To assemble divide and layer the yoghurt, nut mixture and beetroot reduction in layers.
- Serve immediately.