Rockmelons With Coyo, Granola, Maple, Seeds, Coconut And Raspberries

by Courtenay Perks, Whole Vegan Pantry

These vegan treats are great for little ones and adults alike. Yum! I love making these rockmelons for my girls with Coyo, maple-toasted granola, hemp seeds, pumpkin seeds, coconut shreds, raspberries and a drizzle of maple.

Since switching to a vegan lifestyle, I’m calmer, my absent periods came back (no more #PCOS), I’m fitter and more energised, and my skin is clear.

Makes: Four serves

// Ingredients

2 rockmelons
1 tub Coyo yoghurt
2 tbs hemp seeds
2 tbs pumpkin seeds
2 tbs shredded coconut
Punnet of raspberries
Maple syrup

Maple-toasted granola

2 cups activated buckwheat
1 cup oats
1/2 cup chia seeds
1 cup raw pecans
1/2 cup raw macadamias
1 cup dessicated coconut
1/4 cup sunflower seeds
1/2 cup sulfur free sultanas
1/2 cup coconut oil
1/2 cup pure maple syrup
2 tsp cinnamon
2 tsp mixed spice

// Method

Preheat oven to 160 degrees Celsius.
Mix all granola ingredients and bake in the oven, on a lined baking trays for 20 minutes. Or if you want to make raw granola, use your dehydrator and dehydrate for eight hours.
Cut rockmelons in half and scoop out seeds.
Scoop a couple of tablespoons of Coyo into the holes and top with granola, half a tablespoon of hemp, pumpkin seeds and shredded coconut. Drizzle with a little maple to finish.
Serve immediately.

You might also like: Soul Food: Pistachio matcha balls, Soul Food: Sweet potato and almond butter brownies and Soul Food: Activated charcoal detox smoothie with hemp granola.