Did you know that adding gelatin to your favourite frozen treats prevents them from forming an icy texture?

Super cool trick, right! And even better that it's helping add all the gut-healing benefits too.

One of our favourite frozen treats (no matter what time of year it is!) is frozen yoghurt. A great source of probiotics for helping add good bacteria to the gut to promote healthy digestion, yoghurt is also a great source of protein and vital nutrients. Of course if you're dairy intolerant/allergic, you can substitute this recipe with your favourite coconut yoghurt.

These bites are great for keeping in the freezer, and the kids love them too!

Base ingredients

8 medjool dates, pitted

1/2 cup quick cook oats

1/2 desiccated coconut (or 3/4 shredded)

1/4 cup melted coconut oil

Frozen yoghurt

1 x sachet super berry Belly Blends

500g tub of greek/natural yoghurt

Optional tblsp of rice malt syrup or honey

1/2 fresh or frozen berries (we used frozen blueberries)

Method

1. Blitz all base ingredients in a food processor until it's the consistency of breadcrumbs and sticks together when pressed between your fingers.

2. Spoon tablespoons of the mixture into the base of a muffin moulds (we like to use silicone moulds as they pop out easily, but if using tin, line them with cupcake wrappers) and press down.

3. Using a large bowl, add the contents of the Belly Blends sachet to the yoghurt (don't forget to remove the freshness sachet) and mix until combined. Add the rice malt/honey if using, and fold through the berries.

4. Spoon tablespoons of the yoghurt mix onto the top of the bases and smooth over.

5. Refrigerate for 2 hours to set. Keep in the refrigerator in a sealed container for up to 3 months.

Makes 9.

What other variations would you make? This recipe would work equally well with our other blends too - particularly matcha!

Shop our blends here and let us know if you try this recipe.