Low Iodine No-Bake Mocha Crunch Yogurt Cups
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Learn more →Ingredients
4 servings
For the yogurt base
- 2 cups plain yogurt
- 2 tbsp maple syrup
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
For the crumble topping
- 1 cup puffed rice cereal
- 2 oz dark chocolate (>70% cacao), finely chopped
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- ¼ tsp ground cinnamon
- pinch of fine salt
For serving
- 1 tsp cocoa powder (optional)
Instructions
- 1
In a medium bowl, whisk together the yogurt, 2 tbsp maple syrup, instant espresso powder, and vanilla extract until the espresso powder is fully dissolved and the mixture is uniform in color, about 1 minute. Taste and adjust sweetness if needed, then set aside.
- 2
In a small saucepan over low heat, combine the coconut oil and remaining 2 tbsp maple syrup, stirring until the coconut oil melts and the mixture is fluid, about 1 minute. Remove from heat.
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