Take fruit dipping to the next level with this creamy and completely moreish chocolate peanut butter dip! Gluten-free and packed with protein from the peanut butter and yoghurt, yet full of chocolate flavour thanks to Food Thoughts Organic Cocoa Powder. This chocolate peanut butter yoghurt fruit dip is perfect as a healthy after school snacks, and the super fast finger food treat to lift your summer picnic or barbecue gathering. This super simple and extra healthy sweet treat is quick and easy to make. It can also work really well as a healthy breakfast option; just spread some on your toast and add some sliced banana.
Recipe created for Food Thoughts by Amanda Saxby from the Naturally Sweet Kitchen
You will need
- 250g plain Greek yoghurt
- 3 tbsp maple syrup
- 3 tbsp natural smooth peanut butter
- 2 tbsp Food Thoughts Organic Cocoa Powder
- ⅛ tsp sea salt
- 120ml double cream
In a medium bowl, whisk together the yoghurt, maple syrup, peanut butter, cocoa powder, and salt until smooth and combined. Set aside.
Pour the double cream into a separate bowl. Using a hand mixer, beat the cream to medium-stiff peaks.
Fold the whipped cream into the yoghurt mixture using a rubber spatula until no streaks of white remain.
Decant the dip into a dish and serve alongside a variety of seasonal fruit, such as strawberries, cherries, raspberries, blackberries, and apple slices.
NOTES: 1. This dip will keep sealed in an airtight container in the fridge for up to 4 days. Bring to room temperature and give it a stir before serving. 2. Honey or agave syrup can be substituted for the maple syrup.