Ingredients:

1/2 cup milk of choice (I used almond)

1/2 cup yogurt of choice (I user coconut)

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

1 tbsp chia seeds

1 tbsp shredded coconut

1 tsp cogon grass powder

Few drops of liquid stevia or powder or other sweetener of choice

1 tbsp almond butter + extra for drizzle

6 frozen or fresh raspberries

Toppings: pineapple, papaya, raspberries and more almond butter

Instructions:

Mix all ingredients except for toppings in a jar and mix well until combined. Leave it overnight in the fridge or wait for 1 hour.

Pour over a bowl or shallow plate and add the toppings. If it’s too dry add more milk or yogurt. Too runny add more chia seeds Great breakfast, lunch or big snack :) Enjoy!

P.s this recipe is grainfree! Makes it gluten-free, vegan, ketogenic proof and delicious.