Picota Cherry Yogurt Clusters

Name: Picota Cherry Yogurt Clusters
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 200g Picota cherries (unpitted); 150g dairy free yoghurt - use a creamy one; 1 tsp almond extract; 1 tsp maple syrup (or sweetener of choice) optional; 300g vegan dark chocolate (or chocolate of choice); 1 tbsp coconut oil; Flaky salt, for topping (optional)

6 steps

Prep:1h

Updated at: Wed, 14 Feb 2024 14:18:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories153.1 kcal (8%)

Total Fat7.1 g (10%)

Carbs20.9 g (8%)

Sugars17.1 g (19%)

Protein1.7 g (3%)

Sodium7.5 mg (0%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

200gPicota cherries

unpitted

150gdairy free yoghurt

use a creamy one

1 tspalmond extract

1 tspmaple syrup

or sweetener of choice, optional

300gvegan dark chocolate

or chocolate of choice

1 Tbspcoconut oil

Flaky salt

for topping, optional

Instructions

Step 1

Pit the cherries and chop into small pieces.

Step 2

In a medium bowl, mix together the yoghurt, almond extract and maple syrup. Then stir in the chopped cherries.

Step 3

Line a tray or flat plate (that will fit in your freezer) with a piece of baking paper and add spoonful’s of the mixture. Place this in the freezer for 45 mins - 1 hour until solid.

Step 4

Melt the chocolate with the coconut oil (the coconut oil gets it runnier so it’s easier to coat).

Step 5

Drop each yoghurt cluster into the chocolate and coat. Place back onto the baking paper and sprinkle a tiny bit of flaky salt. Leave to set for a few minutes.

Step 6

I prefer to keep them in the freezer and when I fancy one, I’ll let it thaw for a few minutes, this way the texture is a bit like froyo.