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🍰 Raspberry Froyo Bites

65 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp coconut oil (15 g each)
• 10 dried dates (Medjool; 20 g each; pitted)
• 60 g oats
• 3 tbsp coconut flakes (approx. 7 g each)
• 200 g raspberries
• 600 g Greek yogurt
• 2 tbsp liquid honey
• 3 tsp white chia seeds (3 g each)

Instructions

1. 1. Line a muffin tin with paper liners.
2. 2. Melt the coconut oil in a pot over low heat.
3. 3. Place dates, oat flakes, coconut flakes, and the melted coconut oil into a blender.
4. 4. Blend the ingredients in the mixer until finely chopped.
5. 5. Take one teaspoon of the mixture at a time.
6. 6. Press the mixture firmly into the indentations of the muffin tin.
7. 7. Smooth the surface of the bases.
8. 8. Select the raspberries and wash them.
9. 9. Pat the raspberries dry.
10. 10. Mash the raspberries finely in a bowl with a fork.
11. 11. Stir the yogurt with honey in a separate bowl until smooth.
12. 12. Fold the raspberry puree into the yogurt mixture in a marbled pattern.
13. 13. Distribute the yogurt mixture onto the prepared liners.
14. 14. Tap the tins a few times against the work surface.
15. 15. This removes any air bubbles that may have formed.
16. 16. Sprinkle the yogurt with chia seeds.
17. 17. Place the tins in the freezer for about 4 hours.
18. 18. Remove the tins from the freezer after freezing.
19. 19. Dip the bottom of each tin briefly into hot water.
20. 20. Lift the raspberry froyo bites out of the indentations.
21. 21. Release the bites from the paper liners.
22. 22. Serve the raspberry froyo bites.

Nutrition per serving

• kcal: 65
• Protein: 1 g · Fett/Fat: 4 g · Carbs: 6 g