Neapolitan Yogurt Breakfast Bites


Neapolitan Yogurt Breakfast Bites

  • Prep Time 10m
  • Cook Time 30m
  • Servings 12


  •  400 g plain dairy-free yogurt
  •  1 tsp almond milk
  •  2 Tbsp cacao powder
  •  160 g fresh strawberries, chopped
  •  Juice of 1/2 lemon
  •  200 g coconut cream
  •  2 tsp vanilla extract
  •  Rolled oats, optional
  •  Cacao nibs or powder, optional
  •  Fresh strawberries, optional


  • Line a cupcake tray with cases.
  • In a bowl, mix half the yogurt with the almond milk and the cacao powder.
  • Pour into the cupcake cases and place in the freezer to set.
  • Put the strawberries in a small saucepan with the lemon juice and cook over low heat until soft.
  • Mash with a potato masher and continue to cook, stirring, until reduced to about one-third.
  • Remove from the heat and combine with the remaining yogurt.
  • Remove the chocolate-yogurt mixture from the freezer, top with the strawberry-yogurt mixture, and return to the freezer.
  • Drain the excess liquid from the coconut cream and mix the remaining cream with the vanilla extract.
  • Remove the chocolate-strawberry-yogurt bites from the freezer and spread a layer of the coconut-vanilla cream on each.
  • Top with the oats, cacao nibs or powder, or fresh strawberries, if using.
  • Return to the freezer and allow to set, about 4 to 6 hours.
  • Store in the freezer. Defrost for about 30 minutes before serving.

Recipe Adapted From The Little Blog of Vegan