Recipe by Stephanie | @sgrituals
Light, luscious and ready in under five minutes, this bowl layers juicy garden berries with creamy coconut yoghurt and a shower of Pachakuti 100 % ceremonial‑grade cacao. A finishing kiss of cinnamon brings warmth and balances blood sugar, making this the perfect ritual to start - or sweeten - your day.
Ingredients (Serves 1)
- ½ cup fresh strawberries, hulled & sliced
- ½ cup fresh raspberries
- ½–¾ cup unsweetened coconut yoghurt (or Greek yoghurt)
- ~10g Pachakuti cacao, finely grated or crumbled
- ¼ tsp ground cinnamon
- Optional: drizzle of raw honey or maple, toasted coconut flakes, chia seeds
Method
- Arrange strawberries and raspberries in your favourite bowl - I love using a coconut shell.
- Dollop the coconut yoghurt over the fruit, letting swirls and peaks form naturally.
- Using a micro‑plane or the back of a spoon, grate/crumble the Pachakuti cacao directly over the yoghurt.
- Dust with cinnamon, add any optional toppings and serve immediately.
Tips & Ritual Suggestions
- Warm twist: Pour a little warm plant milk over the cacao shavings to create pockets of molten chocolate.
- Protein boost: Stir a scoop of hemp or maca powder into the yoghurt.
- Mindful moment: Before your first bite, pause to thank the earth for her fruits and the hands that grew them.
