MATCHA COCONUT YOGHURT WITH BUCKWHEAT CRUNCH AND MANGO
This light, vegan matcha coconut yoghurt with buckwheat-chunch and mango provides energy for your detox cure.
Preheat the oven to 180 °C (160 °C fan). For the buckwheat crunch, combine buckwheat seeds and 1 tbsp maple syrup and place onto a baking tray lined with parchment paper. Roast in the oven for 8–10 minutes until golden brown, stirring once or twice.
Sift KISSA Matcha Beauty over the yoghurt. Add 1 tbsp maple syrup and whisk well.
Peel the mango and cut into 4 slices, guiding the knife around the stone. Cut each piece into 2 mm slices, but make sure not to cut through at one end. Divide yoghurt onto plates. Fan out the mango slices. Halve the blackberries or leave them as they are and place them onto the yoghurt. Sprinkle buckwheat crunch over the yoghurt and dust with KISSA Matcha Beauty.