Frozen Yoghurt with Strawberry, Coconut and Chocolate
SOY FREE II DAIRY FREE II GLUTEN FREE II VEGAN II SESAME FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
Looking for a quick and easy dessert option that will impress your guests? Look no further than these chocolate-coated coconut yogurt and chia jam frozen yoghurt! With just a few simple ingredients and zero baking required, this recipe requires minimal effort for maximum flavor.
Notes on ingredients
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
Yoghurt
The yoghurt by coconut collaborative is a great brand and doesn’t contain soy and has minimal chemical ingredients which I love!
Strawberries
The strawberries I personally picked from our local pick your own farm, I do this when they are in season in the UK summertime. If possible try to source them locally and organically if affordable they really do taste so much better.
Honey/sweetener
Feel free to swap the honey for agave if this recipe needs to be vegan.
Ingredients
For this recipe I used my dariole moulds which are just really cute small pudding bakeware, we use them a lot in kitchens for desserts. However you can use ramekins or small bowls instead.
4 portions - 45 min prep & 2 hours chilling time
Step by step
Recipe
2 x bars green & blacks chocolate
1.5 x 350g pots of coconut collaborative yoghurt ( or a similar plant based yoghurt)
coconut & freeze-dried strawberries for decoration
Strawberry jam
350 g strawberries hulled
2 tbsp honey/agave/maple syrup
2 tbsp linseeds
Method
Line your dariole moulds or whatever dishes you are using with cling film and set aside.
Then place all the jam ingredients into a saucepan. If using fresh strawberries add a splash of water approx 25ml to the pan. and simmer with the lid on for 10 minutes, Then simmer for a further 10 minutes with the lid off. Once ready leave to one side with the lid on until cool enough to blitz in a Nutri bullet or similar.
Place a tablespoon of coconut yoghurt and alternate with the strawberry jam till you have filled the dish you are using, then pop into the freezer for a couple of hours till set solid.
Once the yoghurt has set melt the chocolate over the bain marie.
Once the yoghurt has become solid unwrap them from the cling film and spoon over the melted chocolate, sprinkle over the decoration quickly before the chocolate sets and then pop back in the freezer till your ready to serve.
Take the yoghurt bombs out of the freezer 40 minutes before serving so they soften a little, otherwise they will be too solid to eat.
Variations
Feel free to swap the strawberries with any soft fruit of your choice ( preferably fruit in season.) I would usually use chia seeds to make jam. However, linseeds do the same job, so use whatever you can get hold of.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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