Ingredients:
1 cup probiotic plant based yogurt (I used Coyo Organics)
1 cup coconut milk (solid part)
2 tbsp coconut oil (melted)
2 cups raspberries
2 tbsp date syrup/maple syrup
1/2 cup water
1/4 cup white chia seeds
optional:
100g unsweetened chocolate
2 tbsp date syrup/maple syrup
2 tbsp coconut oil
Method:
To prepare the jam add the berries with water in a small pot and simmer over low heat until softened. Puree with a hand mixer or transfer into a food processor and process until smooth. Add chia seeds, combine well and set aside.
Warm coconut milk over low heat with the coconut oil and syrup, mix well and set aside to cool down. Incorporate the yogurt and combine well.
Start to assemble your probiotic jam cubes by filling an ice cube mold with jam halfway to the top. Transfer mold into the freezer for about 15 minutes. Take out and fill the rest with your coconut yogurt mixture. Put back in freezer for another 20 minutes.
To prepare chocolate glaze, melt chocolate, coconut oil and maple syrup and combine well. Cover cubes in chocolate and set aside. Store in fridge for up to one week.
