Recipes

Berry Jelly Yoghurt Slice

Specifically designed as a higher protein snack with the added benefits of gelatine for ligament recovery and high in antioxidants.

Prep Time 20mins + 6+ hrs fridge time
Cook Time n/a
Difficulty easy
Serves 14
Berry Jelly Yoghurt Slice

Ingredients

  • 1/2 cup raw cashews (unsalted)
  • OR 1/2 cup roasted cashews (unsalted)
  • 1 1/2 cups desiccated coconut
  • 1 tbsp nut butter (cashew works well)
  • 10 medjool dates
  • 1 lemon
  • 3 tbsp gelatine
  • 3 cups chobani plain yoghurt
  • 1 1/2 tsp maple syrup
  • 40g scoop vanilla protein powder (optional)
  • 2 tbsp coconut oil
  • 1 packet strawberry jelly (or flavour as preferred - diet also ok)
  • 2 cups berries (fresh or defrosted)

Method

  • Prep Ingredients: Deseed the medjool dates. Zest and juice the lemon, Melt the coconut oil. Set aside.
  • Line a slice tin (we used 20cm square) with baking paper;
  • Place the nuts, nut butter, coconut, dates, 1/2 the lemon juice and all the lemon zest in a blender or food processor. Process until mix resembles sticky breadcrumbs.
  • Press crumb mix firmly into the tray and place in the fridge to harden.
  • Meanwhile, dissolve the 2 tbsp of gelatine in 1/2 cup of boiling water. Then also add the remaining lemon juice, protein (if using) and syrup.
  • In a separate container, place the 3 cups of yoghurt. While whisking, gradually add the gelatine mixture and melted oil. Stir until combined and smooth.
  • Pour yoghurt mix on top of the biscuit crumb and place in the fridge for 1-2 hours until set.
  • While yoghurt is setting, make the jelly according to packet instructions with the remaining 1 tbsp of gelatine. Allow to then cool to room temperature.
  • Remove slice from fridge and sprinkle with the berries. Then pour the jelly mix over the top.
  • Place slice in the fridge and let set for at least 4hrs or preferably overnight.
  • Using a sharp, hot knife, slice into 12 slices and keep in an airtight container in the fridge.