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Picota Cherry Yogurt Clusters

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These are Divine! If you like cherry bakewell and Froyo, you’ll love these! Picota cherries work so well in this recipe with their unique sweet taste and crunch!

Ingredients

Makes: 6

  • 200 grams Picota cherries
  • 150 grams coconut yoghurt
  • 1 teaspoon almond extract
  • 1 teaspoon maple syrup
  • 300 grams vegan dark chocolate
  • 1 tablespoon coconut oil
  • salt flakes

Method

Picota Cherry Yogurt Clusters is a community recipe submitted by FarranWincott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Pit the cherries and chop into small pieces.
  2. In a medium bowl, mix together the yoghurt, almond extract and maple syrup. Then stir in the chopped cherries.
  3. Line a tray or flat plate (that will fit in your freezer) with a piece of baking paper and add spoonful’s of the mixture. Place this in the freezer for 45 mins - 1 hour until solid.
  4. Melt the chocolate with the coconut oil (the coconut oil gets it runnier so it’s easier to coat).
  5. Drop each yoghurt cluster into the chocolate and coat. Place back onto the baking paper and sprinkle a tiny bit of flaky salt. Leave to set for a few minutes.

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