INGREDIENTS
- 250 g wholegrain Digestive biscuits, or wholegrain sugar-free petit beurre
- 200 g Greek strained yogurt
- 4 tbsp unsweetened cocoa powder
- 4 tbsp honey
- 3 tbsp peanut butter
- 3 tbsp low-fat milk or plant-based milk, e.g. almond
- 1 tsp vanilla extract, optional
- 1 tbsp liqueur, optional
- Chopped nuts or sugar-free cranberries, optional
EQUIPMENT
- Mixing bowl
- Whisk or spatula
- Loaf pan optional
- Cling film
- Freezer
- Sharp knife
METHOD
- Break the biscuits into small pieces (not crumbs).
- In a bowl, whisk together the yogurt, cocoa, honey, peanut butter, milk, and (optionally) the vanilla or liqueur until smooth.
- Add the biscuits and any optional mix-ins. Stir until fully coated.
- Lay out cling film on the counter or line a loaf pan. Pour the mixture on top and shape it into a log.
- Wrap tightly and freeze for 2–3 hours, until set.
- Slice and serve.
NOTES
For a firmer texture, leave it longer in the freezer. For a softer texture, refrigerate instead of freezing.
