- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h 40 m
- Serves
- 4
Ingredients
- 2 cups
- 1⁄2 a 946 mL tub iÖGO Frozen Yogurt Strawberry Swirl Tub
- 3⁄4 cup
- packed pitted medjool dates
- 175 mL
- 1⁄2 cup
- almonds
- 125 mL
- 1⁄4 cup
- walnuts
- 60 mL
- 1⁄4 cup
- raw green pumpkin seeds (pepitas)
- 60 mL
- 1⁄2 cup
- unsweetened cocoa powder
- 125 mL
- 2 tbsp
- coconut oil, melted
- 30 mL
- 1 tbsp
- chia seeds
- 15 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1⁄4 tsp
- sea salt
- 1 mL
Directions
Step 1
Line bottoms of two (8 x 4-inch/20 x 10 cm) loaf pans with parchment paper, with paper overhanging edges.
Step 2
Transfer frozen yogurt to refrigerator for 10 minutes. (This will make it easier to spread.)
Step 3
Meanwhile, in food processor, blend dates, almonds, walnuts and pumpkin seeds until finely ground. Add cocoa powder, coconut oil, chia seeds, vanilla and salt. Pulse until combined.
Step 4
Divide mixture evenly between the 2 pans. Press each to an even layer. Spoon softened frozen yogurt over 1 brownie base; smooth top.
Step 5
Transfer both pans to freezer. Freeze for 15 to 20 minutes or until the unlayered brownie base is firm, then remove this base from pan and cap over yogurt layer; press lightly.
Step 6
Freeze for 1 to 2 hours or until layers are firm and completely frozen.
Step 7
To serve, remove from pan and cut into 4 sandwiches. Freeze sandwiches in airtight container for up to 2 weeks.
Tip
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