Ingredients:

  • 2 cups Fresh Strawberries, stems on
  • 1 cup Raspberries, firm
  • 1 Red Dragon Fruit (Pitaya), scooped into spheres
  • 1 cup Pink Lady Apple slices, brushed with lemon
  • 1/2 cup Pomegranate arils
  • 100g Dark Chocolate Bar (70% cocoa or higher), broken into shards
  • 0.5 cup Roasted Almonds, dusted with cocoa powder
  • 0.5 cup Freeze-dried Strawberries
  • 0.25 cup Coconut chips, toasted
  • 10 Whole Grain thin wafers
  • 1 cup Plain Non-fat Greek Yogurt
  • 1 tbsp Honey
  • 1 tsp Beet powder
  • 0.5 cup Almond butter
  • 1 tbsp Dark chocolate, melted

Instructions:

  1. Wash all fresh berries and pat them completely dry with a paper towel to prevent the chocolate from seizing and the crackers from becoming soggy.
  2. Prepare the Blush Yogurt Dip by whisking the non-fat Greek yogurt, honey, and beet powder in a small ramekin until smooth and uniformly pink.
  3. Prepare the almond butter dip by placing the almond butter in a ramekin and swirling in the melted dark chocolate.
  4. Place the ramekins of dip onto a large wooden board or marble slab in an asymmetrical triangle pattern to serve as anchor pieces.
  5. Scoop the dragon fruit into spheres using a melon baller and slice the Pink Lady apples.
  6. Arrange the strawberries, raspberries, dragon fruit, and apple slices around the dip bowls.
  7. Fill the remaining gaps with dark chocolate shards, roasted almonds, wafers, and freeze-dried strawberries.
  8. Garnish the board by sprinkling pomegranate arils and toasted coconut chips over the empty spaces for a shimmering finish.