Frozen raspberry marble yoghurt bites

makes / 36 prep / 4 hours 20 minutes

Ingredients

10 medjool dates, pitted

50g (1⁄2 cup) instant quick-cooking oats

20g (1⁄4 cup) desiccated coconut

60ml (1⁄4 cup) melted coconut oil

200g fresh raspberries

590g (2 1⁄4 cups) greek-style yoghurt

2 tsp white chia seeds

1. Cut 36 small strips of baking paper and use to line 30ml mini muffin pans, with paper extending up two sides.

2. Process dates, oats, coconut and oil in a food processor until well combined. Press 1 teaspoon of mixture into base of each pan.

3. Place raspberries in a bowl. Mash until well crushed. Add yoghurt and fold through raspberry to create a marble effect. Spoon 1 level tablespoon of yoghurt mixture into each prepared pan. Tap pan on the bench a few times to release any air bubbles and flatten. Sprinkle with chia seeds. Place in the freezer for 4 hours, until firm.

4. Dunk the base of the pans into warm water for 2-3 seconds and use the paper to lift each bite out of the pan. Place in an airtight container. Store in the freezer until ready to serve.

TIP: Use full-fat greek-style yoghurt for these raspberry bites, as a low-fat yoghurt will make them become icy.

Recipe by Michelle Southan and Tracy Rutherford Photo by Jeremy Simons