Double Chocolate Frozen Cups

These Double Chocolate Frozen Cups, created by Pamela Higgins, are exactly a kind of magic: no baking, no stress, just layers of creamy, crunchy, chocolatey goodness that feel like dessert and snack all in one.

Ingredients

For the base

• 80g oats
• 2 tablespoons peanut butter
• 2 tablespoons Natvia Gut Activated Synbiotic sweetener
• 2 tablespoons milk of choice

For the filling

• 300g Greek or coconut yogurt
• 3 tablespoons cocoa powder
• 3-4 tablespoons Natvia Gut Activated Synbiotic sweetener
• 6 small teaspoons peanut butter For the topping
• 4 tablespoons zero icing sugar
• 2 tablespoons cocoa powder

Method

1. Mix together the base ingredients until it binds together then press into the bases of a 6-hole silicone muffin tin - it should fill up to ⅓.
2. Add a small teaspoon of peanut butter in the middle of each one.
3. Mix together the yogurt, cocoa powder and Natvia then spoon this over each base to fill to nearly the top.
4. Freeze for at least 2 hours.
5. Mix together the icing sugar, cocoa powder and a dash of water or milk of choice to form a slightly runny mixture, then spoon over the top of each cup.
6. Return to the freezer for at least 4 hours or overnight.
7. When ready to enjoy, pop out of the freezer 5 minutes beforehand then enjoy!