PB&J Frozen Yoghurt Bites
These PB&J Frozen Yoghurt Bites are like a grown-up version of a peanut butter and jelly sandwich! They’re creamy, fruity, crunchy, and coated in a crisp shell of dark chocolate. Made with coconut yoghurt, peanut butter, maple syrup, raspberries, and roasted peanuts, they're naturally sweetened and perfect for keeping in the freezer for a nourishing snack or healthy dessert!
Takes 2 hours 15 minutes
Serves 12
Ingredients
For the yoghurt layer
- 300 g coconut yoghurt 1¼ cups
- 6 tbsp natural peanut butter
- 4 tbsp maple syrup
- 1 tsp Vanilla essence
- 40 g roasted peanuts roughly chopped (⅓ cup)
For the filling
- 250 g raspberries fresh or frozen
- 3 tbsp chia seeds
- 3 tbsp maple syrup
- For the chocolate coating
- 200 g dark chocolate 1¼ cups chopped
- 1 tsp coconut oil optional, for a smoother coating
Decoration:
- Freeze dried raspberries
- Flakey sea salt
Instructions
Make the yoghurt mixture
- In a bowl, mix together the coconut yoghurt, peanut butter, and maple syrup until smooth and creamy.
Layer the bites
- Spoon a little of the yoghurt mixture into each cavity of an ice cube tray or silicone mould.
- Add a few frozen raspberries and a sprinkle of chopped peanuts.
- Top with the remaining yoghurt mixture, ensuring the raspberries are mostly covered.
- Tap the tray gently on the counter to remove any air pockets.
Freeze
- Place in the freezer for at least 4 hours, or until completely solid.
Prepare the chocolate
- Melt the dark chocolate and coconut oil together in a heatproof bowl set over simmering water, or microwave in short bursts, stirring between each burst.
Coat the bites
- Remove the frozen bites from the mould.
- Using two forks, quickly dip each bite into the melted chocolate, allowing any excess chocolate to drip off.
- Place onto a lined tray or plate.
Set and serve
- The chocolate should harden almost instantly thanks to the frozen centres.
- Enjoy immediately or store in an airtight container in the freezer for up to 1 month.
