This week we've been having some fun coming up with new snack ideas; it's been a great excuse to eat loads of nut butter cups.
While we all wait ever so (im)patiently for the weather to warm up a bit, this almond butter cup & coconut yoghurt bark is bringing the summery vibes. Admittedly it's not quite the same as lying on a tropical beach, but shut your eyes while you eat it and it may just transport you somewhere else for a minute or two.
This is more of a guide than a recipe, as there are endless ways that you could mix this up. You could use our peanut butter cups if they are more your thing, and choose your favourite fruits and seeds or nuts. Of course, dairy yoghurt would also work too.
We made a fun little Reel of how we put this together - watch below.
We used:
- Coconut yoghurt
- Dark chocolate almond butter cups (chopped)
- banana (sliced)
- sesame seeds
- pomegranate seeds
Method:
- Line a dish with greaseproof paper
- Spread out the yoghurt - nice and thick
- Scatter your toppings artfully over the yoghurt
- Freeze for a few hours
- Slice up and enjoy!
