Chocolate-Almond Greek Yogurt Cups
Ingredients
- ~ 20 ounces plain Greek yogurt non-fat or low-fat (see Notes)
- ~ 4-1/2 tablespoons ~ 2-1/4 ounces almond butter (see Notes)
- 1/2 cup bittersweet or dark chocolate chips see Notes
- 2 teaspoons extra virgin olive oil see Notes
- 4 tablespoons slivered almonds toasted and coarsely chopped
- Flaky sea salt such as Maldon
Instructions
- In a medium bowl, whisk Greek yogurt and almond butter until smooth.
- Divide the yogurt-almond butter mixture between 4 ramekins (6 ounces each).
- Add chocolate chips and olive oil to a small bowl. Microwave on high for 30 seconds and stir. Repeat until melted, about 1-1/2 minutes.
- Top each yogurt-almond butter filled ramekin with chocolate sauce. Smooth with a rubber spatula.
- Divide almonds between ramekins.
- Sprinkle flaky sea salt to taste.
- Cover each ramekin with plastic wrap.
- Place in the refrigerator for at least 1 hour and up to 2 days. As the chocolate chills, it will form a hard shell.
Notes
* I used 4 containers of FAGE yogurt – each container is 5.3 ounces. For a sweeter base, you can also use vanilla Greek yogurt. Plain or vanilla skyr (Icelandic yogurt) also works well.
* I used 2 packs of Justin’s Classic Almond Butter.
* I used Ghirardelli Bittersweet 60% Cacao Baking Chips.
* You can use coconut oil in place of olive oil.
* I used 2 packs of Justin’s Classic Almond Butter.
* I used Ghirardelli Bittersweet 60% Cacao Baking Chips.
* You can use coconut oil in place of olive oil.
