Chocolate-Dipped Cheesecake Crunch Froyo Bars by @starinfinitefood

30 min

8 servings

🥜

225 g

Raw cashews

🥛

240 ml

Almond milk

🥣

240 ml

Greek yogurt

🍁

59 ml

Maple syrup

🍦

15 ml

Vanilla

🧂

0.36 g

Salt

🍫

255 g

Chocolate chips

🥥

15 ml

Coconut oil

🌰

80 g

Slivered almonds

  1. Add
    • raw cashews

    Add the cashews to a bowl, cover with boiling water and soak for 15 minutes.

  2. Drain
    • raw cashews
    • almond milk
    • Greek yogurt

    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.

  3. Add

    Add the mixture to popsicle molds, then freeze for 6 hours or overnight.

  4. Melt
    • chocolate chips
    • coconut oil

    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.

  5. Add
    • slivered almonds
    • chocolate chips

    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.

  6. Place
    • chocolate chips
    • coconut oil
    • slivered almonds

    Repeat with the remaining chocolate, coconut oil and almonds. Place them into the freezer another 10 minutes.

Chocolate-Dipped Cheesecake Crunch Froyo Bars by @starinfinitefood

30 min

8 servings

🥜

225 g

Raw cashews

🥛

240 ml

Almond milk

🥣

240 ml

Greek yogurt

🍁

59 ml

Maple syrup

🍦

15 ml

Vanilla

🧂

0.36 g

Salt

🍫

255 g

Chocolate chips

🥥

15 ml

Coconut oil

🌰

80 g

Slivered almonds

Preparation Steps

  1. Step 1/6

    Add the cashews to a bowl, cover with boiling water and soak for 15 minutes.

    🥜raw cashews
    🥣bowl

  2. 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.

    🥜raw cashews
    🥛almond milk
    🥣Greek yogurt
    🍁maple syrup
    🧂salt
    🍦vanilla
    🧉high-speed blender

  3. Step 3/6

    Add the mixture to popsicle molds, then freeze for 6 hours or overnight.

    🍳popsicle molds

  4. 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.

    🍫chocolate chips
    🥥coconut oil
    🍳microwave-safe pan

  5. 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.

    🌰slivered almonds
    🍫chocolate chips
    🍳sheet pan
    📜parchment paper

  6. Step 6/6

    Repeat with the remaining chocolate, coconut oil and almonds. Place them into the freezer another 10 minutes.

    🍫chocolate chips
    🥥coconut oil
    🌰slivered almonds

Composition

Ingredients

Types

Nuts, Dairy, Sweeteners, Flavorings, Seasonings, Sweets, Oils

Ingredients

raw cashews, almond milk, Greek yogurt, maple syrup, vanilla, salt, chocolate chips, coconut oil, slivered almonds

Allergens

Nuts, Dairy, Coconut

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

250 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 20g, Fat: 15g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin A: 500IU, Vitamin C: 2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

bowl, high-speed blender, popsicle molds, microwave-safe pan, sheet pan, parchment paper

Appliances

microwave

Type

Type

Type Of Dish

Dessert

Occasions

Summer

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Sweet

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 10 min (Serve immediately after removing from freezer), freezer : 1 month (Store in an airtight container)