No-Bake Brownie Frozen Yogurt Sandwiches
Prep Time
Cooking Mode
2 cups 1⁄2 a 946 mL tub iÖGO Frozen Yogurt Strawberry Swirl Tub
3⁄4 cup packed pitted medjool dates
1⁄2 cup almonds
1⁄4 cup walnuts
1⁄4 cup raw green pumpkin seeds (pepitas)
1⁄2 cup unsweetened cocoa powder
2 tbsp coconut oil, melted
1 tbsp chia seeds
1 tsp vanilla extract
1⁄4 tsp sea salt
2 cups 1⁄2 a 946 mL tub iÖGO Frozen Yogurt Strawberry Swirl Tub
3⁄4 cup packed pitted medjool dates
1⁄2 cup almonds
1⁄4 cup walnuts
1⁄4 cup raw green pumpkin seeds (pepitas)
1⁄2 cup unsweetened cocoa powder
2 tbsp coconut oil, melted
1 tbsp chia seeds
1 tsp vanilla extract
1⁄4 tsp sea salt
Directions
1Line bottoms of two (8 x 4-inch/20 x 10 cm) loaf pans with parchment paper, with paper overhanging edges.
2Transfer frozen yogurt to refrigerator for 10 minutes. (This will make it easier to spread.)
3Meanwhile, in food processor, blend dates, almonds, walnuts and pumpkin seeds until finely ground. Add cocoa powder, coconut oil, chia seeds, vanilla and salt. Pulse until combined.
4Divide mixture evenly between the 2 pans. Press each to an even layer. Spoon softened frozen yogurt over 1 brownie base; smooth top.
5Transfer both pans to freezer. Freeze for 15 to 20 minutes or until the unlayered brownie base is firm, then remove this base from pan and cap over yogurt layer; press lightly.
6Freeze for 1 to 2 hours or until layers are firm and completely frozen.
7To serve, remove from pan and cut into 4 sandwiches. Freeze sandwiches in airtight container for up to 2 weeks.
Tips
1
If you have only 1 loaf pan: Line it with parchment paper, prepare the brownie mixture, and press half the mixture into the pan. Freeze until firm. Thaw frozen yogurt slightly, then top base with frozen yogurt. Smooth top. Top remaining brownie mixture into frozen yogurt and press together gently. Freeze until firm before cutting.
Disclaimer
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Personal Note
Personal Note
