raspberry almond coconut yoghurt ‘ice cream’ bites are a delicious healthy snack!
Out the back of our house there is a beautiful raspberry bush producing lovely juicy raspberries at the moment. A few times a week you’ll find me outside of a morning picking the bush over for the red berries. Most go straight to my belly but the rest I put in the freezer to use later.
Well, my stock was getting quite substantial so I decided I needed to make something with them. For a while I had been toying with the idea of making some kind of frozen treat using coconut yoghurt. It was almost a no-brainer to put coconut yoghurt and raspberries together. Add in some tasty raw Barossa Valley almonds and chocolate chips and there you have it – a delicious combo of some of my favourite foods! Not to mention, the raspberries made the bites such a lovely pink colour too.
Let’s ignore the fact that this is a frozen food and it is in fact winter right now in Australia! Eating cold food when it’s cold is fine with me. I’ll happily eat ice cream during winter and drink hot chocolate during summer. As long as it’s delicious!
This recipe is extremely easy to whip up at anytime. Make a quick dessert or easy snack on the weekend. The mix only really needs to freeze for about an hour (or if you’re like me and can’t wait that long 40 mins!) The beauty of the recipe is how flexible it can be too. Don’t have raspberries or almonds on hand? Don’t like them? Switch them out for other berries, fruits and nuts. Blueberries would be amazing in this recipe with peanut butter swirled through. Yum!
If you were feeling particularly like a real sweet treat, you could make a frozen rocky road – add in mini marshmallows, chocolate chips, crushed biscuits or honeycomb and cherries. There are so many flavour combinations you could do!
Anyway let’s get to the recipe.
Raspberry Almond Coconut Yoghurt ‘Ice Cream’ Bites
As mentioned above this recipe is very quick and easy. While I’ve used coconut yoghurt any type can of course be used – dairy, soy etc. COYO’s vanilla bean coconut yoghurt is my favourite though! The consistency is perfect and it tastes simply amazing.
I’ve used all real, whole ingredients in this recipe. If non-dairy yoghurt and fillings are used these frozen bites can be vegan.
4 – 5 heaped tablespoons coconut yoghurt (I use COYO vanilla bean or substitute for any other yoghurt)
1/2 cup each of:
– raw almonds roughly chopped
– dark chocolate chips (I use Absolute Organic)
Shallow baking tray
Wax baking paper
Mix all ingredients together in a bowl
Spoon mix in lined baking tray
Freeze for 1 hour or until completely set through
Using a sharp knife, carefully cut into desired shape and size
Enjoy! Put back in freezer afterwards (if its not all gone that is!)
**Substitute or add whatever fillings you like**
These frozen ‘bites’ did not last long after they were made that’s for sure! That’s ok though, this recipe used all real ingredients and its the long weekend so one can indulge a little (or a lot.) It’s a great joy to be able to make and eat good food. So I am going to enjoy!
Speaking of enjoying, I hope everyone’s long weekend has been fabulous. There’s still one more day to enjoy before heading back into the working week. Maybe whip up this raspberry almond coconut yoghurt treat for dessert tonight or as a snack for tomorrow. I promise it’s simple and oh so delicious.
As always, thank you for stopping by my friends!