These make for such a nice snack for babies, toddlers and adults. They’re like little mini cheesecakes and can be topped with whatever your little ones favourite fruits are. They’re great to have as a snack on hot days or when your little ones are teething.

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Frozen Yoghurt Cups

Prep Time 10

Freeze 2

Servings 12 cups

Ingredients

Base

1/3 cup (30g) rolled oats (you can use quick oats)
1/3 cup (80g) natural peanut butter (other nut or seed butters work)
1 heaped tbsp date paste (this is just dates soaked and blended with water, sub with 2 Tbsp of maple syrup)

Filling

12 tbsp coconut yoghurt (plain or vanilla)
Fruit/seeds/nut butter to top (dice the fruit to ensure no choking hazards )

Instructions

Add the base ingredients to a bowl and stir to combine.
Add muffin liners to a muffin tray and evenly spread the base filling in to them and press down with wet fingers (water stops it sticking to your fingers)
Add a Tbsp of coconut yogurt to each base then top with whatever you like.
Freeze till solid (approx 2 hours).
Remove from the wrapper and leave to soften slightly ~10mins before serving.
Keep stored in the freezer for up to 2 months.

Notes

Our toppings were: mango with passion fruit, strawberry, pineapple with hemp seeds, date slices & nut butter, raspberries with coconut, and blueberries with dragonfruit