Ingredients
Base:
- 200 g whole-grain biscuits, finely crushed
- 2 Tbsp cocoa powder
- 2-3 Tbsp coconut oil, melted
- 2-3 Tbsp honey or maple syrup (vegan)
- 1 Tbsp milk as needed (dairy or plant-based)
Cream layer:
- 400 g Greek yogurt (or plant yogurt for vegan)
- 150-200 ml plant whipping cream, well chilled
- 3 Tbsp honey or maple syrup
- 1 tsp vanilla extract
Fruit:
About 300 g Friglo frozen fruit of choice:
- Friglo Frozen Strawberries
- Friglo Frozen Cherries
- Friglo Frozen Berry Mix (raspberry, cherry, strawberry, currant)
Tip: Lightly thaw and chop if pieces are large.
Chocolate glaze:
- 100 g dark chocolate (≥70%)
- 2 Tbsp coconut oil
Instruction
Make the base:
- In a bowl, mix biscuit crumbs, cocoa, melted coconut oil, and honey/maple.
- If too dry to press, add milk until the mixture holds together.
- Press firmly into a 20×20 cm pan lined with parchment.
- Refrigerate while you make the cream.
Make the cream:
- In one bowl, whisk yogurt with honey/maple and vanilla until smooth.
- In another clean bowl, whip cold plant cream to soft-firm peaks.
- Gently fold whipped cream into the yogurt mixture to keep it airy.
Assemble:
- Spread half of the cream over the chilled base.
- Scatter half of the Friglo fruit evenly on top.
- Add the remaining cream and smooth the surface.
- Finish with the remaining Friglo fruit on top.
Glaze:
- Melt dark chocolate with coconut oil (double boiler or microwave in 20-sec bursts, stirring).
- Pour evenly over the fruit layer.
Chill:
- Cover the pan and refrigerate at least 4 hours (overnight yields the cleanest slices).
Serving
- Remove from the fridge once fully set.
- Slice into bars or squares with a hot, dry knife.
- Serve cold and enjoy a perfect summer refreshment.
Friglo wishes you a pleasant meal!
