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  • 1 cup strawberries, sliced
  • 1/2 cup blueberries
  • 225g coconut milk yogurt
  • 5 mint leaves, finely chopped
  • 2 tsp agave nectar
  • 1/4 cup organic gluten-free granola
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    Method

    • step 1

      Combine the strawberries, blueberries, agave nectar and mint in a bowl and leave for 3 to 4 minutes.
    • step 2

      Spoon half of the yogurt into a glass, top with half of the fruit and granola, then repeat with the remaining yogurt, fruit, and granola.
    • step 3

      Pour any accumulated juice from the fruit over the top.
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