For the chocolate yogurt:
3/4 cup plain non-dairy yogurt (I use homemade.)
1 heaping Tbsp. cocoa powder
2 Tbsp. sunflower seed butter
5 pitted dates, soaked for a few hours to soften them, or microwaved for a minute and then drained
1/8 tsp. pure stevia powder (may not be necessary if you use yogurt that has some sweetener in it)
For the banana cream filling:
1 ripe banana
2 Tbsp. coconut butter
1. Prepare a min-muffin pan with cupcake liners. If you want bigger portions, you could of course use 6 regular muffin cups instead.
2. Prepare the chocolate yogurt by buzzing all of the ingredients in a food processor or blender until totally smooth.
3. Transfer the yogurt to a bowl, clean out the blender or food processor and then puree the banana and coconut butter until smooth.
4. Spoon a generous teaspoon of chocolate yogurt into the bottom of each mini-muffin cup. Top with a generous teaspoon of banana cream filling, and then top the filling with another heaping teaspoon of yogurt. If you are using regular-sized muffin cups, then use 1-2 tablespoons of each.
5. Freeze the cups for a few hours to firm them up. I found that bigger muffin cups take much longer to get totally frozen: about 2-3 hours for the mini cups, but 5-6 for the big ones.
We are having some pretty warm days here now, so it was time this week to bust out the water games. As you can see, the kids had a blast. Just a $2 pack of paintbrushes from Ikea and a large pot of cold water, and we had some good, clean fun. Or, it was clean until they started to add dirt and make "soup" in the pot.