Super Easy Vegan Breakfast Jar Panna Cotta
Ingredients
- 500 g plain coconut yogurt
- 200 g frozen raspberries
- 3 tbsp maple syrup
- 1 tsp vanilla powder
- 1 tbsp lemon juice
- Pomegranate seeds
Preparation
Put the coconut yogurt into a mixing bowl and mix with 2 tbsp of maple syrup until smooth.
Divide into two jars and set aside.
Take a small saucepan and add the remaining ingredients.
Cook until a soft texture forms.
Add to the jars and top with pomegranate seeds.
