Cookie Dough Froyo Bites
Prepare to tempt your taste buds with my Cookie Dough Froyo Bites! With a mix of creamy Greek yogurt, the sweetness of maple syrup, a hint of peanut butter and a drizzle of dark chocolate, these bite-sized treats offer a perfect balance of flavours. A healthier alternative to traditional cookie dough, these frozen yoghurt bites are easy to make and even easier to enjoy.
DIETARY: VEG, GF, EF
ALLERGENS: Dairy, Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 20
PREP: 20 mins (+2-3 hours in the freezer to set)
INGREDIENTS:
1 cup (250g) Greek yoghurt
2 tbsp (40ml) maple syrup
2 tbsp (20g) protein powder (optional)
1/3 cup (90g) peanut butter
¼ cup (40g) dark chocolate, finely chopped
Coating:
100g melted dark chocolate
1 tbsp (20ml) coconut oil, melted
METHOD:
In a medium-sized bowl, add yoghurt, maple syrup, protein powder (if using) and peanut butter. Mix until well combined.
Fold through chopped chocolate.
Spoon dollops of the mixture onto a baking tray lined with baking paper. Freeze for 2-3 hours or until set.
Melt chocolate and coconut oil in a bowl.
Remove from freezer and either dip each bite into melted chocolate or drizzle chocolate on top.
Enjoy!
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap Greek yoghurt with coconut, oat or soy yoghurt.
For a nut-free version: Swap peanut butter for tahini or seed butter.
Easy ingredient swaps:
Swap maple syrup for raw honey.
Swap peanut butter for nut butter of choice.
Swap protein powder for oatmeal or coconut flour.Additional boosters:
Add finely chopped berries to the mixture before freezing.
Add a tsp of vanilla extract to the mixture before freezing.Baby-friendly version:
Leave out protein powder and sweetener and serve mashed or in finger food-sized pieces.