3 cups plain yogurt (Greek or almond/coconut for vegans/paleo)
¾ cup hazelnut butter
¼ cup raw honey (or maple syrup for vegans)
Serving option: top with 1 dash each of cinnamon and nutmeg
DIRECTIONS:
Combine all the fruit in a very large bowl. Combine the yogurt, hazelnut butter and honey and stir until fully mixed. Both can be kept covered in the fridge for a few days and served as needed with around ¼ cup of the yogurt over each bowl of fruit.
Recipe by Love from the Land at https://www.lovefromtheland.com/rainbow-fruit-salad-hazelnut-yogurt/