Frozen Yoghurt 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