This Dairy-Free Berry-Yogurt Brittle is the ultimate summer treat! Refreshingly cold, crunchy, and sweet! Bite in after a sweaty workout or just while enjoying the summer sun with friends and family. Each little morsel of delight is packed with healthy protein, vitamins, antioxidants, and omega-3s!
I’d triple up this recipe since it tends to be gobbled up by even your pickiest of eaters and keeps fresh in the freezer all season long!
Ingredients:
- 3 cups sugar-free coconut yogurt (vanilla flavored optional)
- 1/2 cup raw pumpkin seeds, coarsely chopped
- 1 tbsp chia seeds
- 1 tsp vanilla extract (optional)
- 1 scoop vanilla, grass-fed whey protein (or another protein powder)
- Stevia to taste
- A handful or two of fresh blueberries
- A handful or two of fresh strawberries
- Lily’s dark chocolate chips
Directions:
- In a bowl mix together coconut yogurt, chopped pumpkin seeds, chia seeds, vanilla extract, stevia, and whey protein- taste and add stevia as desired for sweetness
- Spread yogurt mixture on a parchment paper-lined baking sheet, spread until about 1/2 an inch thick
- Mince strawberries into small pieces
- Sprinkle the blueberries and strawberries on top of the yogurt mixture, put in the freezer
- While yogurt is freezing put lily’s chocolate chips into a pan and slowly melt over low heat until liquefied
- Remove yogurt from the freezer and drizzle desired amount of melted lily’s chocolate over yogurt and fruit
- Return to freezer and allow to freeze until completely set- about 2 hours
- Remove and either break apart or cut into the desired size, keep frozen in a closed container
- Enjoy!
