Creamy yogurt and cherry syrup popsicles with dark chocolate and salted roasted almonds

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Acacia honey
  • 200 ml Cherry syrup

• Baking & Spices

  • 50 g Dark chocolate
  • 1/4 tsp Pink salt

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 50 g Almonds

• Dairy

  • 350 ml Greek yogurt

Found on zairazarotti.com

Ingredients

• 350 ml greek yogurt
• 2 tbsp acacia honey (optional)
• 200 ml cherry syrup
• 50 g dark chocolate (70% cocoa)
• 2 tsp coconut oil
• 50 g almonds
• ¼ tsp pink salt

Directions

• In a glass bowl stir well the Greek yogurt with honey using a whisk to make the yogurt smooth and without lumps.
• Pour a spoon of yogurt into popsicle moulds, alternating it with a spoon of cherry syrup until they are filled up to the edge.
• Using a long thin stick, mix quickly yogurt and syrup directly in the moulds to create a white/red striped mixture.
• Freeze the popsicle moulds overnight.
• Chop roughly the almonds and toast them with the pink salt in a non-stick pan for two minutes.
• Crush the chocolate and melt it in a water bath or in the microwave adding a little coconut oil to keep it smooth. Set the chocolate aside to cool slightly.
• Remove the popsicles from the moulds and drizzle them with the chocolate, then sprinkle with the salted roasted almonds.
• Place them back into the freezer for 10 minutes to firm up then they are ready to serve! (they will keep in the freezer for a few weeks).