Description
These frozen yogurt cups are a simple and healthy treat, perfect for breakfast or a snack. They combine a date-oat-nut base with creamy yogurt and fruit.
Ingredients
Scale
- For the base:
- 3 (60 g) pitted Medjool dates (soaked in hot water and drained)
- ½ cup (60 g) nuts or seeds (of your choice)
- ¼ cup (20 g) rolled oats (or millet/quinoa/buckwheat flakes)
- For the cream layer:
- 5 oz (140 g) yogurt (e.g. coconut or soy)
- 3.5 oz (100 g) vegan cream cheese (or use more yogurt for a lighter dessert)
- ⅓ cup (60 g) sweetener of your choice (I used xylitol)
- 3.5 oz (100 g) strawberries (optional – I used fresh)
- 1.5 Tbsp lemon or lime juice
- For decoration:
- Fresh berries (e.g., strawberries, raspberries, blackberries)
- Granola
Instructions
- Soak the dates in hot water for 2-4 minutes, then drain.
- Blend the dates, nuts, and oats in a food processor or blender until sticky.
- Press the date-nut mixture firmly into 8 silicone muffin molds.
- Blend the yogurt, cream cheese (if using), sweetener, lemon, and fruit until smooth.
- Taste and adjust the sweetness/tang.
- Pour the yogurt mixture over the base and add toppings like berries and granola.
- Freeze the yogurt cups for 1-2 hours for a semi-frozen texture or until firm.
- Let them thaw for at least 15 minutes before eating.
Notes
- Store the frozen yogurt cups in a freeze-safe container/Ziplock for up to 2 months.
- Let them thaw for 15-30 minutes before enjoying.
- For easy removal, use silicone molds. An ice cube tray or making frozen yogurt bark are alternatives.
- Add a popsicle stick for mess-free eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Breakfast, Snack
- Method: No-Bake, Frozen
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 134
- Sugar: 8 g
- Sodium: 57 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 4 g