- 100g natural unsweetened “live” yogurt either dairy or plant-based like coconut (tip: you can do 50/50 ricotta and yogurt if you want a richer version)
- 25g unsweetened cocoa powder – can swap this for cacao powder or drinking chocolate if thats all you have – if this is sweetened then you might want to reduce the sweetener below
- 2 teaspoons honey or maple syrup
- Optional: add in a teaspoon of nut butter if you want a nutty flavour and/or top with chopped nuts
Mix all the ingredients together well and carefully so that you don’t have cocoa powder flying everywhere. Ensure that you get an even mixture.
Spoon into a small pot (around an espresso sized glass). Pop in the freezer for 30 mins to set – its worth the wait! Then remove and if you are topping with nuts add to finish.