• 2 Kallo Organic Lightly Salted Wholegrain Rice Cakes
• 30g Brazil nuts
• 10g Pumpkin seeds
• 80g good bacteria soya yoghurt (we like a coconut flavour)
• 1 medium banana
• 10g dark chocolate (85% cocoa is great)
• ½ tsp agave syrup, optional

To Serve
Camomile or Green tea

Before you start

• Small frying pan
• Microplane / grater

1. Roughly chop the Brazil nuts and add them to the frying pan with the pumpkin seeds and lightly toast
2. Slice the banana into even slices
3. Top each rice cake with an even dollop of yoghurt
4. Top the yoghurt with the banana slices
5. Remove the nuts and seeds from the heat and sprinkle evenly over the banana slices
6. Grate half the chocolate onto the hot nut and seed mix so the chocolate melts
7. Finely chop the remaining chocolate and sprinkle over the rice cakes
8. Finish with a drizzle of agave syrup (if using)
9. Serve immediately with a camomile or green tea for extra relaxation