Ingredients:

  • 1 cup (225g) plain non-fat Greek yogurt
  • 2 tablespoons (32g) smooth almond butter
  • 1.5 tablespoons (22.5ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons (30g) mini dark chocolate chips

Instructions:

  1. Place the 1 cup (225g) of chilled Greek yogurt into a small, cold mixing bowl. Note: Starting with a cold bowl helps keep the yogurt's structure intact.
  2. Add the 2 tablespoons (32g) of smooth almond butter directly onto the center of the yogurt.
  3. Pour in the 1.5 tablespoons (22.5ml) of pure maple syrup, the 1 teaspoon of vanilla extract, and that crucial pinch of fine sea salt.
  4. Stir the mixture vigorously using a spatula or a sturdy spoon. Mix until the nut butter is fully emulsified and no white streaks remain.
  5. Check the color; it should be a uniform, light mahogany tint.
  6. Gently fold in the 2 tablespoons (30g) of mini dark chocolate chips. Ensure they are distributed evenly through the thick base.
  7. Transfer the mixture into two small serving glasses or keep it in the mixing bowl for a rustic look.
  8. Place the bowl in the refrigerator and let it chill for exactly 10 minutes. Wait until the surface feels slightly firm to the touch.
  9. Remove from the fridge and give it one final, gentle swirl with your spoon.
  10. Garnish with a few extra chips or a sprig of fresh mint before serving im