August recipe
This yoghurt bark is the most simple to make summery snack for everyone to enjoy and will keep in your freezer perfect for those hot summery days. Think refreshing yoghurt, crunchy granola and fresh fruits… what more could you want. Topped with Elly Momberg granola and almond butter makes for the most deliciously satisfying snack. It is gluten-free, sugar-free, paleo, keto and vegan, made with coconut yoghurt, vanilla and stevia or erythritol. I like to add summer berries on top but feel free to add whichever toppings you desire.
Serves 4
Time: 5 minutes to prepare and 5 hours or overnight in freezer
Ingredients:
-300g coconut yoghurt
-1 tsp stevia or erythritol to sweeten (optional)
-1 tsp vanilla extract
-2 tbsp Elly Momberg almond butter
-3 tbsp Elly Momberg Cacao granola
-handful raspberries
-handful blueberries
-handful coconut flakes
Method:
-Add the coconut yoghurt in a bowl and mix in the vanilla extract and Stevia/ Erythritol if adding. Place a piece of parchment paper onto a tray and spread the yoghurt mix all over.
-Add your toppings: I first added the almond butter and swirled it around, then the berries, then the granola and finally coconut flakes.
-Place into the freezer for 5 hours or overnight until frozen, then break into pieces and enjoy!
