The Cordony Kitchen — Amanda Cordony

View Original

Yoghurt bark with chocolate and coconut.


Cook time: NA | Prep time: 10 mins + overnight freeze | Serves: 6

Ingredients.

  • 1 cup of vanilla bean or plain pot set yoghurt

  • 3 tablespoons of chocolate and hazelnut spread

  • 2 tablespoons of hazelnuts, chopped

  • 2 tablespoons of shredded coconut


Method.

1. On a silicon mat or parchment paper get a spoon and spread the yoghurt out to a 0.5cm thickness.

2. Spread the chocolate evenly over the yoghurt and lightly into the yoghurt with the back of a spoon

3. Sprinkle evenly the nuts and coconut and freeze for 4 hours or overnight.

4. Break up into pieces and store in the freezer.

Enjoy! Amanda x