These raspberry frozen yogurt bites are packed with the goodness of milk protein and antioxidants.
PREP TIME: 10 Minutes CHILL TIME: 3 Hours
INGREDIENTS: ⅓ cup almonds 2 tbsp coconut sugar 2 tbsp coconut oil 1 cup low-fat yogurt 2 tbsp honey 12 Raspberries
Add the almonds to a food processor and process them until you get small crumbs.
Then add the coconut sugar and oil.
In a separate bowl mix the yogurt and the honey.
Process a little more and add around 1 tbsp in each muffin mold to create the first layer of the bites.
Add around 2 tbsp in each muffin mold.
Top them with fresh raspberries and leave them in the fridge for at least 3 hours.
Store these for up to 1 week in the freezer. While they can last longer, they are best within the first week of preparing.
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