2 soft Mission Tortillas, cut into triangles
½ tbsp coconut oil, melted
½ tsp cinnamon
½ tsp vanilla bean powder
¼ cup walnuts, chopped finely
½ cup strawberries, ends removed, sliced
½ cup cherries, pitted and sliced in half
1-2 tbsp shaved coconut flakes
1 tbsp coconut yoghurt, optional
1-2 tbsp coconut oil
½ tbsp cacao
½ tbsp maple syrup
Preheat oven to 180°C and line a baking tray with baking paper.
Lightly brush each tortilla on both sides with coconut oil before cutting into 8 triangles, dust with cinnamon and vanilla powder. Place on the baking tray and bake for 10 minutes, turning at 5 minutes, until lightly golden, let cool to crisp up.
To make the sauce, combine all ingredients in a saucepan over low heat until smooth, keep warm.
Pile baked tortillas on a plate, top with fruit, drizzle with chocolate sauce, optional coconut yoghurt and sprinkle with nuts and coconut.