chocolate raspberry yogurt - homemade method
Ingredients:
- 1/2 C greek yogurt
- 2 T maple syrup
- 1/2 lemon zest
- 1 c raspberries
- 1 C dark chocolate chips
- 1 T coconut oil
Directions:
- Line a baking sheet with baking paper. In a medium bowl, whisk yogurt, maple syrup and lemon zest.
- Stir in raspberrries.
- Drop bite sized clusters onto prepared sheet pan.
- Freeze for 2 hours.
- Melt chocolate and coconut oil in a bouble boiler, or in the microwave in 30 second intervals, stirring in between.
- Dip frozen clusters into melted chocolate, using 2 forks to flip them around to ensure complete coverage. Work quickly.
- Place covered clusters back on pan. Place in the icebox to harden for 5-10 minutes.
Notes:
Nutrition Facts: