Desserts
PB & J Froyo Cups
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Super simple to make, these PB & J Froyo Cups are packed with creamy PB fudge and strawberry chia jam. A perfect summer snack for little ones and adults alike.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the strawberry 'jam'
- 135g fresh strawberries (hulled, roughly chopped)
- 2 tbsp maple syrup or agave nectar
- 2 tbsp freeze dried strawberry powder
- 1 tbsp milled chia seed
- 2-3 tbsp lemon juice
For the PB fudge
- 70g peanut butter or almond butter
- 40g raw honey or agave nectar
- 20g coconut milk powder
- A pinch sea salt
For the PB yogurt
- 220g coconut yogurt
- 40g peanut butter or almond butter
- 1 1/2 tbsp maple syrup or agave nectar
- 1 1/2 tsp vanilla paste or 1 tsp vanilla powder
Utensils
-
Step 1
Start by making the strawberry jam. Place the chopped strawberries and maple syrup into a bowl, stir and leave for 5 minutes until softened. Using the back of a fork mash into a rough paste. Add the freeze dried strawberry powder and milled chia seed and stir until evenly mixed. Add a tablespoon of lemon juice at a time until you reach your desired taste. Cover and refrigerate until needed.
-
Step 2
Add the ingredients for the PB fudge to a mixing bowl and mix until smooth. Cover and refrigerate until needed.
-
Step 3
Place the PB yogurt ingredients into the NINJA CUP and run the MAX BLEND program.
-
Step 4
Take 10 cupcake cases and place onto a baking tray. Line each cupcake case with another case. This will ensure that the mixture doesn’t spill out.
-
Step 5
Place 1 tablespoon of yogurt into each of the 10 cases. Add 1 generous teaspoon of the fudge followed by a teaspoon of jam on top. Repeat for all 10 cases. Top with a final tablespoon of yogurt, repeating until all have been filled.
-
Step 6
Place the tray into the freezer and freeze for at least 3 hours or until frozen. Once frozen store in an airtight container for up to 1 month.
-
Step 7
Notes:
Both the jam and fudge can be made the day before and stored in the refrigerator.
To make your own milled chia simply add a cup of chia seeds to your NINJA CUP and blend until milled. Store in an airtight container.
Prep time is inclusive of 3 hour setting time.
