Start this recipe by placing the coconut pistachios into a food processor and blitz together to a crumb. Spoon half of this mixture into the base of your jars. Reserve the remaining crumb. Next, place the avocado, icing sugar, citrus zest and juice into the food processor and blitz together. Next, add in the almond milk, vanilla yogurt and chia seeds and pulse together to incorporate. Pour half of this mixture into the jars over the crumb and half of the fresh raspberries. Repeat the process with the remaining ingredients. Refrigerate for t least 3 hours. When ready to serve the deserts decorate the tops with the remaining raspberries.
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