For Coulis:
Makes 10

​​200g raspberries
​​1 tsp of coconut sugar
1 tsp vanilla paste

To make coulis reduce the sugar and berries down.
Add vanilla.
Refrigerate.

For the granola: 
Makes 10 

200g almonds 
2 tsp of cinnamon
100g coconut chips 

Method:
Preheat oven to 180. Pulse the almond in a food processor but careful not to over process as we don’t want a dusty consistency. Mix in the cinnamon and transfer to baking tray. Bake for 15-20 mins ensuring they don’t catch at all. Mix through the coconut chips. Allow to cool before serving. (this can be made well in advance)

Serve with 100g coconut yoghurt.