Raw Cacao and Banana Yogurt with Crispy Almond Clusters

Name: Raw Cacao and Banana Yogurt with Crispy Almond Clusters
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (480 ml) plain Greek yogurt, full-fat, at room temperature; 2 tablespoons (15 g) raw cacao powder, unsweetened, sifted to remove lumps; 4 whole (60 g) Medjool dates, pitted, chopped into small pieces; ½ teaspoon (2½ ml) pure vanilla extract; to taste fine sea salt; 1 cup (140 g) roasted unsalted almonds, roughly chopped, roughly chopped into bite-sized pieces; 6 whole (90 g) Medjool dates, pitted, chopped fine; 2 tablespoons (30 ml) virgin coconut oil, melted, melted; 2 tablespoons (30 ml) pure maple syrup; ¼ teaspoon (1½ g) fine sea salt; 1 whole (120 g) ripe but firm banana, medium, sliced just before serving

From the MyKitchenBank Kitchen

A simple, no-bake breakfast or dessert bowl combining silky plain yogurt swirled with raw cacao powder and dates, topped with fresh banana slices and homemade crispy almond clusters made from roasted almonds, dates, and a touch of sea salt. No cooking required—just assembly and a quick oven stint for the clusters.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 2 servings (about 1 cup yogurt mixture and ½ cup almond clusters per bowl)

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Ingredients

2 servings

2 cups (480 ml) plain Greek yogurt, full-fat, at room temperature
2 tablespoons (15 g) raw cacao powder, unsweetened, sifted to remove lumps
4 whole (60 g) Medjool dates, pitted, chopped into small pieces
½ teaspoon (2.5 ml) pure vanilla extract
to taste fine sea salt
For the Crispy Almond Clusters
1 cup (140 g) roasted unsalted almonds, roughly chopped, roughly chopped into bite-sized pieces
6 whole (90 g) Medjool dates, pitted, chopped fine
2 tablespoons (30 ml) virgin coconut oil, melted, melted
2 tablespoons (30 ml) pure maple syrup
¼ teaspoon (1.5 g) fine sea salt
1 whole (120 g) ripe but firm banana, medium, sliced just before serving

Equipment (7)

Small food processor or blender
Baking sheet (9×13-inch / 23×33 cm)
Parchment paper
Medium bowl (for yogurt mixture)
Small saucepan
Wooden spoon
2 serving bowls

Steps

Before you start

Preheat oven to 325°F (163°C) if making the almond clusters
Have all ingredients measured and ready
Use raw (unsweetened) cacao powder, not hot cocoa mix
Choose ripe but firm bananas to prevent excessive browning

1
Make the Cacao-Date Yogurt
- In a medium bowl, whisk together the plain yogurt, sifted cacao powder, vanilla extract, and chopped dates from the yogurt mixture.
- Stir gently until the cacao and dates are evenly distributed throughout the yogurt, creating a marbled appearance.
- Don't overmix—you want some visible date pieces and swirls of cacao rather than a uniform mixture.
- Taste and add a small pinch of sea salt to balance the earthiness of the cacao and enhance the sweetness of the dates.
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Ready when: Cacao and dates are evenly distributed with visible swirls and soft date pieces
Tip: Sift the cacao powder first to avoid lumps in your yogurt. If dates are very dry, chop them smaller so they soften slightly as the yogurt sits.
2
Toast the Almonds BrieflyOven 325°F / 165°C
- Preheat your oven to 325°F (163°C).
- Spread the chopped roasted almonds on a parchment-lined 9×13-inch (23×33 cm) baking sheet.
- Toast in the preheated oven for 3 minutes, stirring halfway through.
- This wakes up their flavor and helps them stay crispy in the clusters.
- Remove and let cool for 1 minute on the sheet.
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Ready when: Almonds are fragrant and very slightly darker in color
Tip: Don't skip this step—it takes just 3 minutes and creates much crisper clusters than skipping it.
3
Mix the Cluster Binder
- In a small saucepan over medium-low heat, combine the melted coconut oil, maple syrup, and finely chopped dates from the cluster ingredients.
- Warm for 2 to 3 minutes, stirring frequently with a wooden spoon.
- The dates will begin to break down and create a sticky, binding paste.
- Do not boil—keep the heat gentle so the maple syrup doesn't caramelize.
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Ready when: Mixture is warm, sticky, and dates are softened and starting to break apart
Tip: If the mixture is too thick to coat the almonds, add a teaspoon more coconut oil. If too thin, remove from heat and let it cool for 1 minute while you prepare to combine.
4
Combine Almonds and Binder
- Remove the saucepan from heat and let cool for 1 minute.
- Add the toasted almonds and sea salt to the date-coconut mixture.
- Stir vigorously for 1 to 2 minutes until every almond piece is well coated.
- The mixture should be sticky and hold together when pressed but still have distinct almond pieces.
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Ready when: All almonds are coated in sticky mixture and ingredients are evenly distributed
Tip: Work quickly while the mixture is still warm, as it will thicken as it cools and become harder to stir.
5
Form and Bake the ClustersOven 325°F / 165°C
- Spread the almond-date mixture back onto the same parchment-lined baking sheet in a thin, even layer.
- Using a wooden spoon, gently spread it out so pieces are mostly in a single layer but still clustered.
- Bake at 325°F (163°C) for 8 to 10 minutes, until the mixture appears slightly darker and feels firm to the touch.
- The clusters will crisp up further as they cool.
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Ready when: Clusters are darker in color, feel firm when touched lightly, and smell toasty
Tip: Don't overbake—the clusters will become hard and bitter if baked too long. They should still have a slight give when you press them.
6
Cool the Clusters
- Remove the baking sheet from the oven and let the clusters cool on the parchment for 5 minutes without stirring.
- As they cool, they will firm up and individual cluster pieces will separate slightly.
- Once completely cool to the touch (about 10 minutes total), break the mixture into bite-sized clusters and store in an airtight container.
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Ready when: Clusters are completely cool and crisp when broken apart
Tip: If clusters don't firm up enough after cooling, return them to the oven for another 2 to 3 minutes. If they become too hard and brittle, the coconut oil or maple syrup ratio may have been too concentrated.
7
Assemble and Serve
- Divide the cacao-date yogurt between two serving bowls, about 1 cup per bowl.
- Slice the banana just before serving to prevent browning.
- Top each bowl with banana slices and scatter 4 to 5 tablespoons of crispy almond clusters over each serving.
- Serve immediately while the clusters are crisp and the yogurt is cold.
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Ready when: Bowl is attractively layered with yogurt, banana, and clusters visible
Tip: Slice the banana just before serving to prevent oxidation and browning. If eating more than a few minutes after assembly, add clusters just before eating so they don't soften from the yogurt moisture.

Good to know

Tips

Don't skip sifting the cacao powder—lumps in the yogurt are unpleasant and hard to stir out. A fine mesh strainer works if you don't have a sifter.
Assemble the bowl just before eating: crispy clusters soften quickly when exposed to cold yogurt and moisture. If making ahead, keep clusters separate and add at the last moment.
Raw cacao powder has a distinct earthy, slightly bitter flavor that's much more complex than unsweetened cocoa powder. It's worth seeking out, but you can substitute 1.5 tablespoons unsweetened cocoa powder plus 0.5 tablespoon raw cacao for deeper flavor.
This is naturally high in antioxidants and healthy fats from cacao and almonds, making it both a satisfying breakfast and a guilt-free dessert. Serve cold for maximum refreshment.

Make ahead

The almond clusters can be made up to 3 days ahead and stored in an airtight container at room temperature. The cacao-date yogurt can be made up to 4 hours ahead and refrigerated, but assemble with fresh banana and clusters just before serving for best texture.

Storage & reheating

Store cooled almond clusters in an airtight container at room temperature for up to 3 days (they will gradually soften). The cacao-date yogurt keeps covered in the refrigerator for up to 5 days. Do not freeze either component. Assemble fresh to order for the best contrast of crispy clusters and creamy yogurt.

Substitutions

plain Greek yogurt, full-fat → Full-fat coconut yogurt or cashew yogurt. Use the same amount for a dairy-free version. Coconut yogurt adds tropical notes; cashew yogurt is richer and creamier.
roasted unsalted almonds, roughly chopped → Raw or roasted hazelnuts, pecans, or walnuts. Use the same weight. Hazelnuts pair particularly well with cacao; walnuts add earthiness. Chop to similar size.
virgin coconut oil, melted → Almond butter or tahini. Use 1.5 tablespoons instead of 2, as these are thicker. The clusters will be slightly denser and more paste-like but still work well.
pure maple syrup → Raw honey, agave nectar, or brown rice syrup. Use the same amount. All will work, though maple has the most neutral flavor that lets the cacao and almond shine.