Name: Raspberry and coconut yoghurt dipped and dusted almond bark
Ingredients: 2 cups coconut yoghurt; 1 punnet strawberries; 1⁄4 tsp vanilla bean; 1 tbsp maple syrup; 1 punnet raspberries; 1 punnet blueberries; 2 x 40g Shelby’s Raspberry Dark Chocolate Dipped & Dusted Almonds

Ingredients

2 cups coconut yoghurt
1 punnet strawberries
1⁄4 tsp vanilla bean
1 tbsp maple syrup
1 punnet raspberries
1 punnet blueberries
2 x 40g Shelby’s Raspberry Dark Chocolate Dipped & Dusted Almonds

Method

In a blender, add chopped strawberries and pulse until blended into a puree.
Add vanilla bean, maple syrup and coconut yoghurt to the blender. Blend for three minutes or until combined.
Line a shallow rectangle baking tray with baking paper and pour the yoghurt mixture into the tray.
Top with fresh raspberries and blueberries.
Roughly chop Shelby’s Raspberry Dark Chocolate Dipped & Dusted Almonds and sprinkle over the top.
Place in the freezer for 1–2 hours or until frozen.
Remove from freezer and cut into bite size pieces to enjoy for a snack, dessert or even breakfast!

Recipe by Shelby’s Healthy Hedonism