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.

Cookie Dough Froyo Bites

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:

1. In a medium-sized bowl, add yoghurt, maple syrup, protein powder (if using) and peanut butter. Mix until well combined.  

2. Fold through chopped chocolate. 

3. Spoon dollops of the mixture onto a baking tray lined with baking paper. Freeze for 2-3 hours or until set. 

4. Melt chocolate and coconut oil in a bowl. 

5. Remove from freezer and either dip each bite into melted chocolate or drizzle chocolate on top. 

6. 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. 

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