Mango Granola Pot

A fabulously fruity yogurt tier combining our sweet and smooth Mango and Cream White Chocolate Lindor with a crunchy homemade granola. Perfect for breakfast or as a delicious dessert.

 

Chocolatier’s Tip

You can create alternate layers of yogurt, fruit and granola if you prefer. You can also try this recipe with fresh strawberries and our Strawberry and Cream Lindor truffles.

4 people

Ingredients

  • For the granola:
  • 1 tbsp coconut oil
  • 150 g jumbo oats
  • 100 g pecans, walnuts or almonds roughly chopped
  • Pinch of cinnamon
  • 2 tbsp maple syrup
  • To serve:
  • 500 ml vanilla yogurt
  • About 12 tbsp granola
  • 175 g mango, diced
  • 4 Mango and Cream White Chocolate Lindor Truffles, unwrapped

Method

Step 1.

Line a baking sheet with greaseproof paper and set aside.

Step 2.

For the granola: heat the coconut oil in a pan over a gentle heat until melted. Add the oats, followed by the chopped nuts and cinnamon and mix well. Add the maple syrup and toast for around 5 minutes, stirring all the time, until golden brown. Remove from the heat and tip onto the prepared baking sheet. Spread into an even layer and leave to cool.

Step 3.

Set out 4 glasses or small bowls.

Step 4.

Divide the yogurt equally between the four glasses (or bowls). Sprinkle each with around 3 tablespoons of granola and a layer of diced mango. Finish with a Mango and Cream White Chocolate Lindor Truffle.

Step 5.

Serve straight away with any extra granola and mango on the side.

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