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Strawberry Layered Yogurt Bars
2021-08-30
https://www.metro.ca/userfiles/image/recipes/gateau-yogourt-fraises-11712.jpg
PT25M
PT00M
PT25M
Place prunes, apricots and coconut oil in the bowl of a food processor and blend to a chunky paste. Add fruit & nuts premium mix and pulse 12 times; add granola and pulse further 5 times.Scrape mix onto a parchment lined 8 x 8 inch (20 x 20 cm) baking dish. Press mix firmly with fingers or a spatula to make an even layer. Set aside.For the middle layer, stir together jelly powder and boiling water in a large measuring cup or heat proof bowl. Microwave mix for 35 seconds; whisk until gelatin has melted. Whisk in yogurt and coconut milk.Pour yogurt mix onto granola layer, spreading evenly.Chill uncovered for 45 minutes.For the top layer, sprinkle gelatin over water in a large measuring cup or heat proof bowl; let sit for 5 minutes. Microwave gelatin for 20 seconds. Whisk in yogurt and coconut milk.Pour mix over set middle layer tilting dish to spread evenly. Chill uncovered for 45 minutes or until set.Cut into 18 bars and arrange on a cooling rack.Place chocolate and 1 tsp coconut oil in a small, sealed plastic bag and let melt in a bowl of boiling water. Drizzle melted chocolate over bars with a spoon and chill until chocolate has set.Keep refrigerated in a covered container.
18
Metro
5
1
5
5
base:
16 pitted prunes
16 dried apricot
2 tablespoons (30 ml) coconut oil
3/4 cup (180 ml) Irresistibles Chocolate Fruit & Nuts Premium Mix
3/4 cup (180 ml) Irresistibles Life Smart Granola Honey Almond
Middle layer:
1 pkg (85 g) Selection strawberry jelly powder
1/4 cup (60 ml) boiling water
3/4 cup (180 ml) Siggi's 0% Plain Icelandic Skyr Creamy Yogurt
1/4 cup (60 ml) full fat canned coconut milk
Top layer:
1 tablespoon (15 ml) powdered gelatin
1/4 cup (60 ml) water
1/2 cup (125 ml) Siggi's 0% Plain Icelandic Skyr Creamy Yogurt
1/4 cup (60 ml) full fat canned coconut milk
1/3 cup (80 ml) dark chocolate chips
1 teaspoon (5 ml) coconut oil
Strawberry Layered Yogurt Bars
18
Desserts
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME
Ingredients
-
base:
-
16
pitted prunes
-
16
dried apricot
-
2 tablespoons
(30 ml)coconut oil
-
3/4 cup
(180 ml)Irresistibles Chocolate Fruit & Nuts Premium Mix
-
3/4 cup
(180 ml)Irresistibles Life Smart Granola Honey Almond
-
Middle layer:
-
1 pkg
(85 g)Selection strawberry jelly powder
-
1/4 cup
(60 ml)boiling water
-
3/4 cup
(180 ml)Siggi's 0% Plain Icelandic Skyr Creamy Yogurt
-
1/4 cup
(60 ml)full fat canned coconut milk
-
Top layer:
-
1 tablespoon
(15 ml)powdered gelatin
-
1/4 cup
(60 ml)water
-
1/2 cup
(125 ml)Siggi's 0% Plain Icelandic Skyr Creamy Yogurt
-
1/4 cup
(60 ml)full fat canned coconut milk
-
1/3 cup
(80 ml)dark chocolate chips
-
1 teaspoon
(5 ml)coconut oil
Preparation
Place prunes, apricots and coconut oil in the bowl of a food processor and blend to a chunky paste. Add fruit & nuts premium mix and pulse 12 times; add granola and pulse further 5 times.
Scrape mix onto a parchment lined 8 x 8 inch (20 x 20 cm) baking dish. Press mix firmly with fingers or a spatula to make an even layer. Set aside.
For the middle layer, stir together jelly powder and boiling water in a large measuring cup or heat proof bowl. Microwave mix for 35 seconds; whisk until gelatin has melted. Whisk in yogurt and coconut milk.
Pour yogurt mix onto granola layer, spreading evenly.
Chill uncovered for 45 minutes.
For the top layer, sprinkle gelatin over water in a large measuring cup or heat proof bowl; let sit for 5 minutes. Microwave gelatin for 20 seconds. Whisk in yogurt and coconut milk.
Pour mix over set middle layer tilting dish to spread evenly. Chill uncovered for 45 minutes or until set.
Cut into 18 bars and arrange on a cooling rack.
Place chocolate and 1 tsp coconut oil in a small, sealed plastic bag and let melt in a bowl of boiling water. Drizzle melted chocolate over bars with a spoon and chill until chocolate has set.
Keep refrigerated in a covered container.
Source :
Metro
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