As the weather begins to get hotter, the no bake recipes are in full swing. Living in Texas, it almost feels as if Fall and Spring don’t really…happen.
It’s almost like it’s 1000 degrees, then Fall for 3 weeks, then -1000 degrees, then Spring for 3 weeks, then 1000 degrees again. It’s…..well it’s just Texas.
Sooo….as I enjoy week 2 of this non-existent Spring weather, I thought that these No Bake Chocolate Coconut Yogurt Cups would be perffff.
There are so many perks to no bake recipes. There’s the obvious reason that no oven = minimal heat in the kitchen. BUT, I also love the fact that no bake usually implies that the recipe is going to be super simple.
These yogurt cups are no exception.
To begin making these cups, you’ll start with 2 cups of rice Chex cereal, any brand will work for this.
Just add to a bowl and break down into small crumbs using your hands.
Lite maple syrup, melted coconut oil and cocoa powder is then added and everything is thoroughly combined using a rubber spatula.
The mixture is then distributed between 6 cupcake cavities. You’ll then form little cups using your hands by pressing the mixture to the sides of the cupcake liners.
Finger, bowl and spatula licking is not required, BUT is highly recommended.
Once the cups have had a chance to solidify in the freezer for about 10 minutes, carefully peel off the liners and fill each cup with nonfat yogurt and top with berries. Done and DONE!
-Recipe and Nutrition Information Below-
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Serving Size 1 Yogurt Cup
Servings Per Container 6
Amount Per Serving
Calories 237 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 171mg 7%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 8%
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.