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)
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 250g Greek yoghurt | |
| 40ml maple syrup | |
| 2 tbsp protein powder (optional) | |
| 90g peanut butter | |
| 40g dark chocolate, finely chopped |
Coating
| 100g melted dark chocolate | |
| 1 tbsp coconut oil, melted |
Directions
1.
In a medium-sized bowl, add yoghurt, maple syrup, protein powder (if using) and peanut butter. Mix until well combined.
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2.
Fold through chopped chocolate.
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3.
Spoon dollops of the mixture onto a baking tray lined with baking paper. Freeze for 2-3 hours or until set.
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4.
Melt chocolate and coconut oil in a bowl.
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5.
Remove from freezer and either dip each bite into melted chocolate or drizzle chocolate on top.
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6.
Enjoy!
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
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.
