Yogurt Choc Ice
- Summer
- Desserts & Baking
Creamy yogurt, sticky dates, rich chocolate - this snack is pure joy in every bite.
Ingredients
150g medjool dates (stones removed)
80g smooth peanut butter
200g dark chocolate
Chopped peanuts (to decorate)
Method
Start by soaking your dates in boiling water for 5 minutes, drain and add to a blender with your yogurt and peanut butter. Blend until smooth.
Spoon the mixture into your mould then place in the freezer until completely frozen.
Melt the chocolate and place it in a shallow bowl. Remove your frozen yogurt bars from their moulds, then using two forks, quickly toss them in the chocolate coating all sides and sprinkle with chopped peanuts. You will have to be quick as the chocolate sets very quickly!
You can store your choc ices in a container in the freezer for 3 months.
Ideally this recipe requires a silicon bad mould as it works best of demoulding, however if you don't have one of these, you could make them in a muffin tray.
In this recipe...
Greek Recipe 5% Fat Natural
15
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