Chocolate-Dipped Cheesecake Crunch Froyo Bars by @starinfinitefood
8 servings
🥜
470 ml
Raw Cashews
🥛
240 ml
Almond Milk
🍦
240 ml
Greek Yogurt
🍁
59 ml
Maple Syrup
🌿
15 ml
Vanilla
🧂
0.36 g
Salt
🍫
350 ml
Chocolate Chips
🥥
15 ml
Coconut Oil
🌰
180 ml
Slivered Almonds
Preparation Steps
Step 1/6
Add the cashews to a bowl, cover with boiling water and soak for 15 minutes.
Step 2/6
Drain the water and add them to a high-speed blender. Add the almond milk, Greek yogurt, maple syrup, salt and vanilla. Blend until very smooth.
Step 3/6
Add the mixture to popsicle molds, then freeze for 6 hours or overnight.
Step 4/6
Melt the chocolate, half at a time. Add half the chocolate and half the coconut oil in a microwave-safe pan in 30 second intervals. Stir them each time until melted.
Step 5/6
Add 1/2 the almonds and mix, then dip and coat each pop in the chocolate. Place the pops onto a sheet pan lined with parchment paper.
Step 6/6
Repeat with the remaining chocolate, coconut oil and almonds. Place them into the freezer another 10 minutes.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
10 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
freezer
Preservation Infos