Peanut Butter and Yoghurt Bowl with Date Caramel
This Peanut Butter and Yogurt Bowl with Date Caramel is one of quickest, and most delicious, breakfasts you will ever make (it is also ideal as a snack or dessert). Feel free to play around with the fruit and nut butters to make this recipe your own…
- Prep Time: 15 minutes
- Cook Time: 5 Minutes (Freezing time)
- Total Time: 10 minutes
- Yield: 1 serving plus extra caramel sauce 1x
- Category: dessert
- Method: No cooking
- Cuisine: Global
- Diet: Vegetarian
Ingredients
6 tbsp full-fat thick Greek yogurt
1 heaped tbsp smooth peanut butter
handful of fresh raspberries
2 tbsp date caramel
20g good-quality dark chocolate, melted
pinch of flaky sea salt (optional)
For the date caramel:
150g Medjool dates
120ml full-fat coconut milk
1/2 tsp vanilla extract
pinch of ground cinnamon
pinch of flaky sea salt
Instructions
To make the date caramel: (this takes about 15 mins)
Soak the dates in boiling water for 10 minutes.
Drain and remove the stone.
Pop into a blender or food processor and add the coconut milk, vanilla extract, cinnamon and salt. Blend until smooth and creamy.
Spoon into a bowl or jar, cover and store in the fridge. I like mine quite thick but you can always add more coconut milk to loosen it to make it more drizzle-able - the choice is yours!
Then when you're ready to make your bowl:
In a bowl mix together the yoghurt and peanut butter until combined.
Sprinkle with the fresh raspberries and spoon over the date caramel.
Pour over the melted chocolate and pop in the freezer for 5 minutes - or until the chocolate has hardened. But don't leave it for too long as you don't want the yoghurt to freeze.
Sprinkle it with a little sea salt and tuck in!
Notes
Raspberries: you could swap for all sorts of fresh fruit - pitted cherries, strawberries, sliced banana, and blueberries are all delicious.
If you don't want to make the date caramel - add an extra layer of peanut butter.
Dark chocolate: I love using dark chocolate in this Peanut Butter and Yogurt Bowl but you could use milk or white chocolate if you prefer.
Adapting for vegans: you can easily make this recipe vegan-friendly by using a thick plant-based yogurt and opting for a vegan chocolate.