Prep time: 20 minutes
Cook time: 5 minutes
Freeze time: 5 hours
Yield: ~1.25 L (5 cups)
Ingredients:
Mocha Frozen Yogurt
60 ml (¼ cup) coconut milk
125 ml (½ cup) coconut sugar
15 ml (1 tbsp) instant coffee granules
15 ml (1 tbsp) cocoa powder
5 ml (1 tsp) vanilla extract
1 L (4 cups) plain 2% yogurt
Almond Fudge
80 ml (⅓ cup) sliced almonds
45 ml (3 tbsp) coconut sugar
30 ml (2 tbsp) almond butter
30 ml (2 tbsp) cocoa powder
15 ml (1 tbsp) coconut oil
5 ml (1 tsp) vanilla extract
Instructions
1. Toast the almonds
In a pan over medium heat, toast the almonds for 2–3 minutes, stirring. Remove from heat and let cool.
2. Make almond powder
In a food processor, grind the toasted almonds with the coconut sugar until a fine powder forms.
3. Make the fudge mixture
Add almond butter, cocoa powder, coconut oil, and vanilla. Blend until smooth and uniform.
4. Set the fudge
Line a baking sheet with parchment paper. Spread the mixture into an even layer. Freeze until firm.
5. Prepare the mocha base
In a bowl, mix coconut milk, coconut sugar, coffee, cocoa powder, and vanilla until the sugar dissolves.
6. Add yogurt
Gently fold in the yogurt using a spatula.
7. Freeze (first stage)
Pour into a loaf pan (about 23 x 13 cm / 9 x 5 in). Smooth the surface and cover with plastic wrap. Freeze for 4–5 hours, stirring every 30 minutes.
8. Break the fudge
Remove the frozen fudge and break it into small pieces.
9. Combine and finish
Mix half of the fudge pieces into the frozen yogurt. Sprinkle the rest on top. Freeze for 1 more hour.
Serve
Scoop, savor, and enjoy that swirl of chocolate-coffee coolness with crunchy almond nuggets 😄
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