I am so excited to announce a brand new recipe series that is starting on the blog today! It’s no secret that I am a hopeless granola addict, and for this series I have teamed up with Nature’s Source to bring you a bunch of delicious recipes and a few different ways of enjoying your granola.
Over the past few weeks Nature’s Source have been running activations in shopping centres nation wide. The #EscapeToNature Experience is a walk through sensory activation designed to indulge the senses in a fun way, as well as give customers the chance to taste the delicious range at the end. The activation will be travelling to Durban this weekend – have you spotted it yet?
Our first recipe is pretty in pink and a total delight to look at and to taste! The recipe uses the Nature’s Source Strawberry and Yoghurt Granola Clusters (with dried strawberries and yoghurt chips) which is part of their Luxury range and perfect for scrumptious snacking.
The original recipe for today’s post is by chef and foodie extraordinaire Caro de Waal. This is some luxury snacking right here – the granola is pulsed with rose water and the combination of nutty pistachios, sharp goji berries, rose granola, cranberries and chocolate is absolutely divine! Enjoy the rose granola on top of the chocolate or on the side. Don’t forget the rose petals to complete the experience!
- Make sure that the goji berries are chopped finely to ease their chewiness.
- It’s a good idea to have your toppings all measured out before you melt the chocolate as it will start to harden as soon as you spread it out on the tray.
NATURE'S SOURCE STRAWBERRY AND YOGHURT WITH ROSE AND PISTACHIOS
- 250ml (1 cup) NATURE’S SOURCE Strawberry and Yoghurt granola clusters
- 15ml (1 tbsp) rose water
- 200g dark chocolate
- 200g white chocolate
- 30ml (2 tbsp) goji berries, finely chopped
- 30ml (2 tbsp) dried cranberries
- 30ml (2 tbsp) peeled pistachios
- fresh rose petals to serve
1.) Line a baking tray with baking paper or a non stick sheet and set aside.
2.) Place the Nature’s Source Strawberry and Yoghurt granola in a food processor with the rose water. Pulse a few times until you have a rough, praline texture.
3.) Melt the dark chocolate and white chocolate in two separate bowls. Pour the dark chocolate onto the lined tray and use a palette knife to spread into a rectangle. Next, drizzle the white chocolate over the dark chocolate in a zig zag pattern. Use a large skewer or a knife to create a circular marbled pattern.
4.) Sprinkle the granola mixture evenly over the chocolate followed by the goji berries, cranberries and pistachios.
5.) Leave the chocolate to cool, then break into long pieces. Scatter with rose petals before serving.
Sponsored collaboration with Nature’s Source.