Chocolate-Almond Greek Yogurt Cups
Author: Nicole
Ingredients
  • ~ 20 ounces plain Greek yogurt (non-fat or low-fat) (see Notes)
  • ~ 4-1/2 tablespoons (~ 2-1/4 ounces) almond butter (see Notes)
  • ½ cup bittersweet or dark chocolate chips (see Notes)
  • 2 teaspoons extra virgin olive oil (see Notes)
  • 4 tablespoons slivered almonds, toasted and coarsely chopped
  • Flaky sea salt (such as Maldon)
Instructions
  1. In a medium bowl, whisk Greek yogurt and almond butter until smooth.
  2. Divide the yogurt-almond butter mixture between 4 ramekins (6 ounces each).
  3. Add chocolate chips and olive oil to a small bowl. Microwave on high for 30 seconds and stir. Repeat until melted, about 1-1/2 minutes.
  4. Top each yogurt-almond butter filled ramekin with chocolate sauce. Smooth with a rubber spatula.
  5. Divide almonds between ramekins.
  6. Sprinkle flaky sea salt to taste.
  7. Cover each ramekin with plastic wrap.
  8. Place in the refrigerator for at least 1 hour and up to 2 days. As the chocolate chills, it will form a hard shell.
Notes
* I used 4 containers of FAGE yogurt – each container is 5.3 ounces. For a sweeter base, you can also use vanilla Greek yogurt. Plain or vanilla skyr (Icelandic yogurt) also works well.
* I used 2 packs of Justin’s Classic Almond Butter.
* I used Ghirardelli Bittersweet 60% Cacao Baking Chips.
* You can use coconut oil in place of olive oil.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-almond-greek-yogurt-cups/