for 4 person

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

How it's done

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.

Show complete recipe