Chocolate-Dipped Cheesecake Crunch Froyo Bars
Serves 1015 mins prep10 mins cook
These Chocolate-Dipped Cheesecake Crunch Froyo Bars are an addictive treat made with a combination of raw cashews and Greek yogurt. Sweetened with maple syrup and coated in chocolate, they offer a delightful frozen snack perfect for summer.
0 servings
What you need
Instructions
1: Add the cashews to a bowl, cover with boiling water and soak for 15 minutes. 2: Drain the water and add them to a high-speed blender. Add the almond milk, Greek yogurt, maple syrup, salt and vanilla. Blend until very smooth. 3: Add the mixture to popsicle molds, then freeze for 6 hours or overnight. 4: Melt the chocolate, half at a time. Add half the chocolate and half the coconut oil in a microwave-safe pan in 30 second intervals. Stir them each time until melted. 5: Add 1/2 the almonds and mix, then dip and coat each pop in the chocolate. Place the pops onto a sheet pan lined with parchment paper. 6: Repeat with the remaining chocolate, coconut oil and almonds. Place them into the freezer for another 10 minutes.View original recipe