Frozen Yogurt Cups

Delightful frozen yogurt cups featuring a nutty base and a creamy, tangy filling, perfect for warm afternoons or elegant desserts.

Print Recipe Pin Recipe

Prep Time 20

Total Time 2

Servings: 8 cups

Course: Dessert

Cuisine: American, Vegan

Calories: 180

Base Ingredients

60 g 3 pitted medjool dates, soaked in hot water and drained Soak for 2-4 minutes.
60 g 1/2 cup nuts or seeds of your choice
20 g 1/4 cup rolled oats or millet/quinoa/buckwheat flakes

Filling Ingredients

140 g 5 oz yogurt (coconut or soy) For a dairy-free option.
100 g 3 1/2 oz vegan cream cheese or more yogurt for a lighter dessert Adjust based on preference.
60 g 1/3 cup sweetener of your choice Maple syrup or agave can be used.
100 g 3 1/2 oz strawberries (optional) Can be replaced with other fruits.
1.5 Tbsp lemon or lime juice For a tangy flavor.
Fresh berries for decoration
Granola for decoration Add just before serving for crunch.

Preparation

Soak the dates in hot water for 2-4 minutes, then drain.
Blend the dates, nuts, and oats in a food processor until sticky.
Press the date-nut mixture firmly into 8 silicone muffin molds.
Blend the yogurt, cream cheese, sweetener, lemon, and optional fruit until smooth. Taste and adjust sweetness.
Pour the yogurt mixture over the base and add fresh berries and granola as toppings.
Freeze the cups for 1-2 hours for a semi-frozen texture or until firm.
Let it thaw for at least 15 minutes before serving.

Press the base firmly for better structure. For a thicker filling, strain watery yogurt. Grate lemon zest for added flavor as a variation.