Raspberry Froyo Bites
The Raspberry Froyo Bites from Spoonsparrow are always a hit in summer, bringing refreshment and vital nutrients!
Ingredients
- 4 tbsp coconut oil (15 g)
- 10 dried Medjool dates (20 g each, pitted)
- 60 g rolled oats
- 3 tbsp shredded coconut (≈7 g)
- 200 g Raspberries
- 600 g Greek yogurt
- 2 tbsp liquid honey
- 3 tsp white chia seeds (3 g)
Instructions
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1.
Line muffin tins with paper liners.
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2.
Melt coconut oil over low heat. Pulse dates, oats, shredded coconut and coconut oil in a blender until finely chopped. Press about 1 tsp of the mixture into each muffin cup and smooth the surface.
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3.
Rinse raspberries, wash, pat dry, then mash them lightly with a fork in a bowl. Whisk yogurt with honey in another bowl, then fold in the raspberry puree to create a marbled effect.
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4.
Spread the yogurt mixture over the paper liners. Tap the tins on the work surface several times to remove any air bubbles. Sprinkle chia seeds on top and chill the tins for about 4 hours.
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5.
Remove the tins, briefly dip the bottom of each tin into hot water. Lift the Raspberry Froyo Bites from the cups and release them from the paper liners. Serve immediately.
