Yields: 6 servings | Serving Size: 1 cup | Calories: 129 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 5 mg | Sodium: 17 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 8 g | Protein: 4 g |
¼ cup crushed almonds or almond meal
2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
2 tablespoons coconut oil, melted
2 cups plain Greek yogurt
2 tablespoons honey
1 ½ cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners
Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!