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5 • minutes
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12 • serves
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Frozen Yoghurt Grainola Cups

5/5 (2)


  • tick1 ½ cup Chantal Organics Apple Crumble Grainola
  • tick1 ½ tsp butter, melted (we love Anchor)
  • tick1 ½ tsp honey for kids (we love Airborne)
  • tick½ pot vanilla bean yoghurt (we love Piako)
  • tick½ pot creamy mango yoghurt (we love Piako)
  • tick½ pot creamy mixed berry yoghurt (we love Piako)
  • tick½ cup fresh raspberries
  • tick½ fresh mango, sliced
  • tick¼ cup Chantal Organics Desiccated Coconut, lightly toasted
  • Equipment
  • tick12 Mrs Rogers Party Bake Cups
  • tickMuffin tin (we used a 12 cup Le Creuset Muffin Tray)


  • Step 1.

    To make the brownie base, add all dry ingredients elements to a food processor and blitz until they resemble coarse bread crumbs. Add the coconut oil and water and pulse until the mixture starts to come together. Line a slice tray with baking paper and press the brownie mixture in the tin evenly. Set aside.

  • Step 2.

    In a food processor or blender, add all the caramel ingredients and blend until silky. If the mixture starts to split because of the oil, add more coconut cream, a tablespoon at a time and scrape down the sides of the food processor before mixing. Repeat until you obtain a smooth consistency.

  • Step 3.

    Pour the caramel mixture over the brownie base and even out using a spatula. Finish with a sprinkle of raspberries and pop in the freezer to set for at least 45 minutes.

  • Step 4.

    When ready to serve, remove from the freezer and allow the slice to thaw for a few minutes before slicing. Enjoy!

Chantal Organics Products used

Apple Crumble Granola
Desiccated Coconut

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