RAWNOLA
1 cup Iswari Mango Baobab Buddha’s Awakening
1 cup pecan nuts
10 medjool dates (pitted)
½ tbsp Iswari baobab powder
1 tbsp water
TOPPINGS
2 mangoes
1 cup coconut, almond or soya yoghurt
2 passionfruit
Handful fresh blueberries
Equipment: Food processor
1. Add the rawnola ingredients to your food processor and blitz for a couple of minutes until roughly chopped. Be careful not to over-blend as this will cause the mixture to form a dough consistency instead of the desired crumbly consistency.
2. If the mixture is too dry, add a little more water and if too wet, add a little more buddha’s awakening.
3. Slice the mangoes and arrange them to form mayo roses.
4. Crumble the rawnola into serving bowls along with the yoghurt, mangoes, passionfruit and blueberries.
5. Any remaining rawnola can be stored in your refrigerator in an airtight container for up to 1 week.
