If you're looking for a sweet & delicious treat, but want to be healthy and stay away from refined sugars, then this is the snack for you..
We absolutely LOVE these Frozen Yoghurt Bars and they are so simple and quick to prepare.
The delicious base is made from walnuts, dates, dessicated coconut and coconut oil - making this deliciously gluten-free, grain-free and free from refined sugars...
You can use plain yoghurt if you choose, however we like to use our favourite coconut yoghurt.
We find that a full-fat thick yoghurt is BEST for this recipe.
For the fruit topping we went with delicious blueberries. We stewed them on the hob for 4-5 minutes until most of them burst and created a delicious jammy syrup.
Tastes AMAZING!
You can obviously top with any other berries, but we love the colour the stewed blueberries create when mixed in with the yoghurt AND of course they're delicious...
These bars are a frozen treat, making them fantastic for meal~prep, and will need to be eaten fairly quickly once out of the freezer, especially on a warm day. They taste so good though, that melting time won't be an issue. You'll eat them in no time - we sure didn't waste any time eating them 😂
Let's get on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
Makes 8 large squares or 16 bite-size squares
For the base
1x cup (compact) of walnuts
150g of pitted dates
1/2 cup of dessicated coconut
1/3 cup of melted coconut oil
For the topping
2x cups of Full fat coconut yoghurt or plain Greek Yoghurt or plant based yoghurt (needs to be a thick yoghurt)
125g of fresh or frozen Blueberries
METHOD
Add the Blueberries to a small saucepan and heat on a high heat for 4-5 minutes. Keep a watchful eye a stir regularly. Use the back of a spoon or spatula and press down gently to burst some of the berries as they begin to stew. We like to keep some berries whole.
Once they're at a consistency you're happy with remove from the heat and put to one side.
Add the walnuts and dates to a food processor and pulse until it becomes a small crumb consistency.
Now add the dessicated coconut and coconut oil and blitz until fully combined.
Transfer the base mixture to a lined dish
(we highly recommend using a silicone sheet and not parchment paper as it will get wet & soggy in the freezer making it very hard to remove from the dish - we found out the hard way 😂 )
Firmly press the mixture down evenly over the base of your dish and ensure it's well compacted - this will ensure your bars hold together better.
Now add your layer of yoghurt and spread out evenly.
Dollop your blueberries over the yoghurt and then use a skewer or knife to swirl the blueberries into your yoghurt creating a cool pattern.
Transfer to the freezer and freeze for at least 2 hours or until frozen and firm enough to cut into slices.
When you're ready to remove from the freezer, remove from the dish and remove your liner before cutting to your preferred serving size.
Allow to thaw for a minute or two and Enjoy!
Keep stored in an airtight container in the freezer or individual freezer bags and consume within 3 weeks.
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