These saffron raspberry yogurt cups left me speechless. They literally blew me away. My taste buds are wondering if I'm in heaven because they've never tasted anything so divine. They're magical. Purely magical. Each bite has a bit of crunch entwined with sweet vanilla bean and saffron goodness.
1/2 teaspoon brown sugar*
Pinch of saffron threads, about 12
1 2-inch segment vanilla bean
1/2 teaspoon coconut oil
zest of one small lemon
2 pitted dates, cut into tiny pieces
1 container raspberries
1/2 cup sliced almonds
1 So Delicious plain almond yogurt, or preferred plant-based yogurt of your choice
*You may omit the brown sugar and substitute it with a couple drops of liquid stevia, or nix it all together.
Add the brown sugar and saffron threads to a mortar and pestle, grind.
Using a knife, cut the vanilla segment lengthwise, then scrape out the seeds and add it to the mortal and pestle. If your vanilla bean is too brittle or dry to cut, rehydrate it in some boiling water first.
Add in the coconut oil and lemon zest, grind.
Pour the contents of the mortar and pestle into a bowl and fold in the date pieces and a few (5-6) raspberries. Gently mash the raspberries as you fold the ingredients together.
In a dry pan of medium-low heat add the slivered almonds, toasting for a minute. Remove from heat and gently fold the toasted almonds into the bowl along with the remaining raspberries.
Split the container of almond yogurt into two dishes, top evenly with the raspberry mixture.
Do ahead: prepare at night and leave in the fridge for a quick breakfast in the morning, just spoon over yogurt when ready to eat.
Adapted from 101 Cookbooks
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