Ingredients for 2 people:
-2 yellow peaches
For the nib-infused syrup:
-1 tbsp raw cocoa nibs
-2 tbsp of complete coconut sugar
-4 case of water
Heat the sugar with the water for 3 minutes to obtain a syrup. Then add the nibs and leave to infuse for 2 minutes.
Wash then cut the peaches and apricots into quarters. Arrange the peach and apricot quarters in a rosette shape on a large plate then pour the syrup on top.