Vegan Yogurt Bites Recipe
Hello & Happy Friday!!
Since the weather is heating up the only thing I can think about is light n’easy fruit forward desserts or even just plain ol’ frozen fruit as its perfect for warm weather and SUPER CHEAP..
Passing by the yogurt section of the store I felt as though I experienced a flashback, which is weird being by the yogurt isle lol, but in any case.. I was filled with the memory of my grandmother. I always remembered going through her fridge and seeing endless amounts of Yoplait yogurt with the gold top labels, the fancy kinds I thought (I was a kid) with the fruit at the bottom etc..
That single moment reminded me of the issue that still plagues our society, purchasing what your parents bought, or what your grandparents bought, because its nostalgic, or because at the end of the day it reminds you of them.
If I didn’t have nutrition embedded in my genes, I absolutely would have stocked up on some Yoplait custard lol
(girl scouts honor, especially the key-lime)
But today we really need to break away from the social norms and traditions of the past, and embrace the new, and by new I mean the new products that are sans animal products, toxins, preservatives etc
For a while I had seen these “yogurt bite” things and the idea really seemed like my cup of tea, so I decided to put a new vegan twist on what is now become a classic fave by incorporating homemade coconut yogurt and vegan Graindrops probiotics.
You’ll find out more about Graindrops products in the full review coming next Monday, but for now, Indulge in this easy cold treat I made incorporating their product that not only makes consuming yogurt fun, but you can preserve these in the freezer to enjoy later or even throw them in a green smoothie!
But what about the probiotics?!
Freezing them actually doesn’t kill them, it just makes them go dormant until thawed out again!
- - 1 can of coconut cream
- - 1 package of probiotics
- - package of blueberries
- - 2 Cups of grain drops Wild Blueberry
- - optional sweetener (stevia)
- - agar agar
- - Heat coconut milk and optional sweetener to barely a boil and remove from heat. In a glass bowl, allow the milk to cool to 115º F.
- - While the coconut milk is cooling dissolve the agar agar in hot water, once fully dissolved, add the thickener to the warm coconut milk. Stir well to combine.
- - Once the coconut milk reaches 115ºF add the yogurt starter (or probiotic powder), stir to combine. Pour the mixture into a very clean glass jar with a tight fitting lid.
- - Cover with a towel and place in oven that is completely off with only the light on with the door shut. Allow to culture for 8-24hrs (the longer it cultures the tangier it tastes) Once ready, put in the fridge to stop the culturing process for another 6 hours.
- - Once ready place Graindrops Wild Blueberry with half a container of blueberries in a food processor. Once blended, poor into the homemade yogurt until well combined.
- - Place in silicone cupcake holders and top with fresh blueberries. Freeze in a container for at least 30 minutes, enjoy!
- You can avoid the thickening step with agar agar if you like
- You can use plain coconut yogurt and simply mix in the Graindrops Wild Blueberry
- You can use ANY fruit you like!
