Roasted Peaches with Coconut Yoghurt and Nut Crunch

Roasted Peaches with Coconut Yoghurt and Nut Crunch

Fills 4 300ml Pots


• 4 peaches
• 1 orange, juice and zest
• 50g pecans
• 50g almonds
• 50g pumpkin seeds
• ½ a tsp ground cardamom
• 50ml maple syrup
• 200g coconut yoghurt
• A small handful of basil leaves

Fills 4 x 300ml
Chilly’s Food Pots



Preheat the oven to 180c

Slice the peaches in half and use a teaspoon to scoop out the stones. Place the halved peaches in a small roasting tray that holds the peaches snuggly. Grate the orange zest over and squeeze in the juice of the orange.

Pop the tray into the preheated oven for 20 minutes.

Meanwhile, add the nuts, ground cardamom and maple syrup to a tray and place in the oven for 5 minutes. Remove and give then a really good toss. Return to the oven for a further 3 minutes or until golden and sticky.

Remove the nut mix from the tray and roughly chop.

Spoon the peaches and yoghurt into your Chilly’s Food Pots and top with a really generous spoonful of nut crunch. Finish with some fresh basil.

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