Vegan chocolate and pear yoghurt

Vegan chocolate and pear yoghurt

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 389 kcal
, Fat: 23 g
, Carbohydrate: 38 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yoghurt

400 g coconut milk yoghurt
2 pears, coarsely grated
2 tbsp birnel (pear syrup)
50 g vegan dark chocolate, finely chopped

Pistachio brittle

40 g sugar
2 tbsp water
50 g unsalted, shelled pistachios, coarsely chopped
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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Yoghurt

Mix the yoghurt with all of the other ingredients up to and including the chocolate, divide between 4 glasses.

Pistachio brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pistachios, mix. Spread immediately on a sheet of baking paper, leave to cool. Roughly chop the brittle and scatter on top of the yoghurt.

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