Ingredients:

  • 1 pint (250g) fresh raspberries
  • 1 cup (150g) blueberries
  • 2 cups (300g) seedless red grapes
  • 2 sliced (200g) firm pears
  • 4 oz (113g) 70% dark chocolate, broken into rustic shards
  • 1 cup (150g) Medjool dates, pitted
  • 1 cup (120g) raw walnuts
  • 1 cup (240g) plain Greek yogurt
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch (1g) cinnamon

Instructions:

  1. Whisk together the Greek yogurt, maple syrup, vanilla, and cinnamon in a small bowl until velvety. Pour into a ceramic ramekin and place it slightly off-center on the board to act as the anchor point.
  2. Arrange the sliced pears and clusters of grapes in sweeping curves across the board to define the visual flow and create a foundation.
  3. Nestle the raspberries and blueberries into the empty spaces between the fruit and the dip.
  4. Scatter the dark chocolate shards, walnuts, and dates into the remaining crevices until the board is completely filled.