Chocolate Covered Frozen Yogurt Bites
Chocolate Covered Frozen Yogurt Bites are so easy to make! Each bite is filled yogurt and raspberries and covered in chocolate tahini bliss.
Servings: 10
Ingredients
For the frozen yogurt bites:
- 1 cup full fat plain skyr or Greek yogurt
- ½ cup full fat coconut milk see notes
- 1 teaspoon vanilla paste see notes
- 2 tablespoons maple syrup
- ¼ cup frozen raspberries crumbled
For the chocolate tahini coating:
- ½ cup dark chocolate chips
- ¼ cup Soom chocolate tahini see notes
- 2 teaspoons extra virgin olive oil
- freeze dried raspberries optional
- maldon salt optional
Instructions
To assemble the frozen yogurt bites:
- Line a 9x5 loaf pan with plastic wrap and set aside.
- In a medium sized mixing bowl, combine the yogurt, coconut milk, vanilla bean paste, and maple syrup. Stir well until fully incorporated. Crumble the frozen raspberries into the mixture and mix well to combine,.
- Pour the yogurt mixture into the lined loaf pan. Carefully place the pan in the freezer on a flat surface. Chill until frozen solid, about 6 hours or overnight. You could, alternatively, pour the mixture into silicon popsicle molds. (If you do, omit the next step in the recipe and proceed to the chocolate tahini coating section)
- Once fully frozen, lift the yogurt mixture out of the pan with the plastic wrap, place on a cutting board, and peel the plastic off. Run a sharp large knife under hot water to warm the blade and cut the bars to size. You can get 10 smaller bars or cut them to the size you desire. Place the bars on a parchment lined cookie sheet in the freezer.
For the chocolate tahini coating:
- Set a heatproof bowl over a pot of simmering water (this creates a double boiler). Pour the chocolate chips into the bowl and stir until almost melted.
- Add the chocolate tahini and olive oil into the bowl and stir until melted and smooth. Remove the bowl from the simmering pot and place on the counter to cool for about 5 minutes.
- Remove the cookie sheet with the yogurt bites from the freezer. Working rather quickly, dip each yogurt bite into the melted chocolate tahini, place it back on the parchment and sprinkle with Malden salt and freezer dried raspberries (if desired) or leave them unadorned. To obtain an even chocolate coating, submerge the yogurt bar into the chocolate and gently pull it out, allowing the excess chocolate to drip off the bar. Do not re-dip the bar as the chocolate may separate from the bar entirely.
- Place the cookie sheet back into the freezer and chill until the bites are frozen solid. Once frozen, these bites can be kept in a freezer safe container in the freezer.
- Remove your yogurt bite from the freezer about 2 minutes before you want to enjoy them!
Notes
Coconut milk: I love Native Forest coconut milk.
Chocolate tahini: If you do not have access to this product, you can simply omit it and increase the amount of chocolate chips to 3/4 cup.