Wash the raspberries, shake dry, cut in half and then add a little more in their own juice
to let go.
Wash the mint, shake dry, pluck the leaves and chop. Save some leaves for decoration.
Put the yoghurt in a bowl and season with the coconut blossom sugar, the chopped mint and some ground vanilla pod, then stir everything well and let it steep a little longer.
Fold the raspberries into the yoghurt, divide into two bowls and decorate with a few mint leaves.
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