Raspberries, yogurt and peanut butter frozen into little balls and dipped in dark chocolate. Keep them in the freezer and take one out whenever you like.
Ingredients
- 285 g (1⅔ cups) dark chocolate chips
- 250 g (2 cups) raspberries
- 80 g (4 tbsp) NUTEGO Date Syrup 100%
- 60 g (3 heaped tbsp) Greek yogurt
- 55 g (3½ tbsp) NUTEGO Peanut Butter 100% Creamy
- 10 ml (2 tsp) vanilla extract (optional)
Method
- Mash the raspberries with a fork and mix with yogurt, date syrup, peanut butter and vanilla.
- Spoon small mounds onto a tray lined with baking paper and freeze for about 1½ hours until solid.
- Melt the chocolate.
- Dip each frozen mound quickly into the chocolate and put it back on the tray.
- Freeze for another 15 minutes. Store in the freezer and let thaw for 5 minutes before eating.
