This frozen yogurt raspberries bars are delicious especially in summer, super healthy, filling and low in calories. I use to make them with coconut non dairy yogurt because I love the combination of raspberries and coconut but other combinations work just fine too!
Let’s go!
Gluten-free, nut-free*, vegan, sugar-free
Yield: 8-10 bars
Time: 15 min + freezing time (3 hrs at least)
Ingredients
15 dates
1 ½ cup rolled oats (check gluten-free, for gluten-free option)
¼ cup grated coconut
⅓ cup almonds*
1 tablespoon cocoa powder
2 cups vegetable yogurt**
1 cup frozen or fresh raspberries
Let’s do it
1. Make the raspberry sauce by heating frozen (or fresh) raspberries in a saucepan over medium heat until they release their juices. Reserve. This is basically my recipe for stewed berries.
2. Place the dates in a food processor and when a kind of paste starts to form then add the oats, cocoa, coconut, and almonds for 1-2 minutes until you see that you can manipulate the ingredients with your hands.
3.Transfer the mix to a parchment lined baking dish and press the base into the dish.
4. Top with the yogurt and spread out evenly.
5. Pour the berries on top of the yogurt and use a knife or thin stick to swirl.
6. Place into the freezer and let freeze for at least 3 hours
7. Remove from the freezer and cut into squares.
By the way
*You can leave the almonds out for nut-free version, or substitute for any other nut of your choice.
** If not dairy-free use the yogurt you prefer.
Remember to let the bars thaw for about 5-10 min before eating as right after you take them out of the freezer they will be pretty hard
Store in an airtight container in the freezer either individually or with parchment paper between bars so they don’t stick to each other. They will last in the freezer for about 2 weeks.
