Cup of Greek yogurt with fruit and almonds

Chop the almonds with the coconut oil and the date paste. It will be compact and we put it in the base of the container and keep it cold (I got 6 units putting 19 gr of base and 76 gr of cream that we will prepare now).

For the cream, beat the mango with the red fruits and put it in a saucepan on the stove. We put 2 gelatin leaves to hydrate for 5 minutes and then add them to the fruit on the fire and mix to integrate.

Add the yogurt and stir. With this we complete the container where we had put the base and ready. Place in the refrigerator for at least 2 hours.