I’ve searched far and wide for vegan yogurt that I actually love. In pursuit of excellence, this brilliant blackberry cobbler yogurt was born! My homemade, sugar-free version has it all. It’s thick and creamy, lightly sweet and crunchy. This healthy breakfast really hits the spot with its blackberry compote and cobbler crumble.
Serves: 4
1 (15-oz [450-g]) block firm tofu
1 (14-oz [420-ml]) can full-fat coconut milk or coconut cream
¼ cup (60 ml) pure maple syrup, plus more for serving (optional)
1 tsp pure vanilla extract
4 vegan probiotic capsules
1 cup (120 g) all-purpose flour
½ cup (40 g) rolled oats
1 tsp ground cinnamon
Pinch of salt
⅓ cup (80 ml) pure maple syrup
3 tbsp (45 g) solid coconut oil
2 cups (288 g) fresh blackberries
3 tbsp (45 ml) pure maple syrup
1 tsp fresh lemon juice
To make the vanilla yogurt, drain the tofu and squeeze out as much of its liquid as you can with your hands.
In a blender, combine the tofu, coconut milk, maple syrup and vanilla. Open up the probiotic capsules and pour the powder into the blender. Blend on high, scraping down the sides as needed, until the yogurt is silky smooth. (It will be thin, but it will thicken as it chills.)
Transfer the yogurt to a medium bowl then put the yogurt in the fridge to chill for at least 3 hours or overnight. The longer the yogurt chills, the thicker it will get.
To make the cobbler crumbles, preheat the oven to 400°F (204°C). Spray a medium baking sheet with nonstick spray.
In a medium bowl, stir together the flour, oats, cinnamon and salt. Pour in the maple syrup, stirring to combine.
Break the coconut oil up into pieces with your fingers and drop them into the bowl. Using your fingers, press and pinch the coconut oil into the flour mixture to form crumbles. Spread the crumbles out on the prepared baking sheet.
Bake the crumbles for 5 minutes. Toss them and bake for another 3 to 5 minutes, or until they are golden brown.
While the crumbles are baking, make the blackberry compote.
Combine the blackberries, maple syrup and lemon juice in a small saucepan over medium-low heat. Simmer for 5 to 10 minutes, or until the blackberries are soft and you can smash them. Set the compote aside to cool.
When the crumbles are done, let them cool for about 5 minutes. In a small bowl, layer the yogurt with the crumbles and drizzle the top with the blackberry compote. Serve the yogurt with additional maple syrup drizzled on top for a sweeter dish, if desired.