serves 1


1/2 cup raspberries

1/2 cup blueberries

1 tsp cinnamon

Quick granola topping:

1/2 cup oats

2 tbsp coconut oil

1 tbsp natvia

2 tbsp mixed nuts of choice

1 tbsp pumpkin seeds

1 tbsp goji berries

Coconut cream (makes a jar):

1 can of coconut milk

2 tbsp natvia

1 tsp vanilla extract


1) Preheat your oven to 180 degrees celsius.

2) Start by making the coconut cream; open the tin of coconut milk and scoop out the solid coconut cream layer, discarding the water. Put it in your blender or food processor with 2 tablespoons of natvia and a drop of vanilla extract, blend until smooth. Pour into a jar and place to the side.

3) Then make your granola by melting the coconut oil and adding it to a mixing bowl with all the other ingredients. Mix well and pour into a small baking tray, lined with parchment paper. Place in the preheated oven for around 5-10 minutes until crispy but not burnt!

4) Finally make your berry base by adding the berries, cinnamon and a tablespoon of water to a saucepan and stirring until they heat up and start to burst. Then to compile add the berry layer to a parfait glass, top with your granola and a drizzle of coconut cream!

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