“It’s always so refreshing having berries and yoghurt together, this dessert has become our after dinner treat, and what’s great about this is that you can use any type of ice – cream or frozen yoghurt.”
|Prep Time||15 minutes|
|Fridge Time||3 – 4 hrs or over night is best|
|Nutrition Per Serve||131 Calories|
Cut into 5cm x 4cm to makes – 12.
100 g mixed raw nuts.
40g desiccated coconut.
6 fresh dates (90g), pitted.
1 tablespoon raw cacao powder.
1 tsp cinnamon.
1 tablespoon coconut oil (melted).
Optional supplements for the base- GutRight.
I – 2 scoops Vanilla NOWAY protein powder.
1 Litre tub Frozen Greek Style Yoghurt ANY FLAVOUR is used Raspberry and Fig.
1 cup (24g) freeze-dried strawberries.
- Place the mixed raw nuts, coconut, dates and cacao and coconut oil in a food processor and process for 1 minute or until the mixture is finely chopped and sticks together.
- Firmly press into a lightly greased 20cm x 20cm slice tin lined with non-stick baking paper and place in the freezer for 30 minutes. While the base is setting, remove the frozen yoghurt from the freezer and set aside to soften at room temperature for 10 minutes.
- Spoon the frozen yoghurt onto the base and spread evenly. Top with the freeze-dried strawberries and gently press into the frozen yoghurt.
- Cover and place in the freezer for 3 – 4 hours or over night for best results.