Ingredients
8
Time
1m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
8
Time
1m
Serves
4
Appetizer
Dessert
3/4 cup
Dark Chocolate Chips
1/2 tsp
Coconut Oil
1/2 cup
Almond Butter
1/2 cup
Full Fat Greek Yogurt
1 1/2 cups
Pineapple
chopped
1 1/2 cups
Strawberries
halved
1 1/2 cups
Raspberries
1 package
Hot Cocoa More Granola
1
In a microwave safe bowl, combine the chocolate chips with coconut oil and cook in 30 second intervals until smooth and melted.
2
Pour the melted chocolate in a small dipping bowl, do the same with the almond butter and Greek yogurt.
3
Place all remaining items on the charcuterie board. Dip away and enjoy!
4
Substitutions: Dairy-free: use vegan yogurt. Nut-free: use sunflower seed butter
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
