Ingredients:

  • 1 cup (120g) Almond flour shortbread cookies
  • 1 cup (150g) Dark chocolate chip cookies
  • 1 cup (120g) Mini ginger snaps
  • 1 cup (150g) Oat and honey bites
  • 1 cup (150g) Fresh raspberries
  • 1 cup (150g) Sliced strawberries
  • 1/2 cup (60g) Raw walnuts
  • 1/4 cup (30g) Dried apricots, halved
  • 1/2 cup (120ml) Greek yogurt
  • 1 drop vanilla extract
  • 3 oz (85g) Melted dark chocolate

Instructions:

  1. Place two ramekins of dips on opposite ends of the board to act as anchors.
  2. Arrange the dark chocolate chip and almond shortbread cookies in curving arcs radiating away from the dips, alternating colors for maximum contrast.
  3. Tuck the smaller ginger snaps and honey bites into the spaces between the larger cookies without overstuffing.
  4. Add the walnuts and almonds in small clusters to break up the circular shapes of the cookies.
  5. Nestle the raspberries and strawberry slices into the remaining voids to finish the platter.