You will need


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.