Mini Dessert Cups
Ingredients
- Base cream:
- 400 g 14 oz Greek yogurt or mascarpone
- 2–3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Fruit layer:
- 200 g 7 oz berries (strawberries, raspberries, blueberries)
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Chocolate layer optional:
- 100 g 3.5 oz dark chocolate
- 50 ml 3 tablespoons plant based milk or cream
- Crunchy layer:
- 80 g 2.8 oz granola or crushed cookies
- chopped walnuts or almonds
Instructions
- Mix the base cream with the honey and vanilla, until smooth and creamy.
- Gently warm the fruit with honey and lemon juice, then let it cool.
- Meanwhile, melt the chocolate, then mix it with the plant based milk, so you get a creamy consistency.
- Layering:
- cream
- fruit or chocolate
- crunchy layer
- Serving: Top with fresh fruit, mint leaves, or a bit of granola, then serve chilled.
- Variation ideas: Fruit and yogurt, Chocolate and cream, Mango and coconut, Matcha
