Ingredients:

  • 2 cups Fresh Organic Strawberries
  • 1 cup Fresh Raspberries
  • 1/2 cup Pomegranate Arils
  • 1 Red Dragonfruit (Pitaya), sliced
  • 2 bars High-Quality Dark Chocolate (70% Cacao), broken into shards
  • 1/2 cup Chocolate Covered Almonds
  • 1/4 cup Cacao Nibs
  • 1 cup Plain Greek Yogurt
  • 1 tbsp Honey
  • 1 tsp Beet powder
  • 1/2 cup Creamy Almond Butter
  • 1 cup Grain Free Pretzels
  • 1/2 cup Raw Walnuts or Pecans

Instructions:

  1. Sift the beet powder. Mix the Greek yogurt, honey, and beet powder in a small bowl until the color is a uniform, velvety pink.
  2. Place the ramekins. Position the yogurt dip and the almond butter on opposite sides of the board.
  3. Prepare the dragonfruit. Slice the dragonfruit into 1cm thick rounds until the bright fuchsia flesh is exposed.
  4. Anchor the chocolate. Break the dark chocolate bars and place them in a river or S curve through the center of the board.
  5. Nestle the strawberries. Group the strawberries in clusters near the chocolate, keeping the green tops on for a pop of color.
  6. Create nut piles. Fill small gaps with raw walnuts and chocolate covered almonds until the board surface is mostly covered.
  7. Add the crunch. Place the grain free pretzels in a fan shape near the almond butter ramekin.
  8. Scatter the garnish. Sprinkle cacao nibs over the yogurt dip and tuck raspberries into any remaining small holes.
  9. Finish with arils. Drop the pomegranate arils over the fruit sections until they look like scattered jewels.
  10. Serve immediately. Present the board while the fruit is chilled and the chocolate is firm.