Banoffee Frozen Yogurt Cups, Vegan and Dairy-Free

This recipe for Banoffee Frozen Yogurt Cups is very simple, using fresh bananas, Lotus Biscoff Cookie crumbs, and dairy-free yogurt mixed with organic caramel flavor syrup. Throw this frozen treat together in no time, freeze and pop out a few for some healthy snacking or to curb a sweet craving

Print Recipe

Prep Time 10

Total Time 2 10

Course Snack

Ingredients

4 Lotus Biscoff Cookies
1 medium banana sliced thin
1 cup unsweet vanilla dairy-free yogurt alternative I used Silk
1 tbsp Nature’s Flavors Organic Caramel Flavor Syrup
Mini muffin tin or silicone mold. I find that the silicone mold works best for releasing them easily.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Begin by processing the cookies into crumb size or place in a plastic baggie and crush with a rolling pin. Set aside for later use.
In a small bowl, mix together the yogurt and flavor syrup until well blended.
Set up your layering station and let the fun begin. No need to grease the muffin mold, (just in case you were wondering.)
Add a little less than 1 tablespoon of the yogurt mixture to each cup.
Add 1 teaspoon crumbs on top of the yogurt mixture and use back of spoon or clean fingers to gently press crumbs into the yogurt mixture.
Add a couple slices of banana in each cup on top of crumb mixture.
Add remaining yogurt mixture to each cup, filling to the top and smoothing to edge using the back of a spoon. Garnish by sprinkling a few extra crumbs on top, if desired.
Place in freezer for at least 2-3 hours, then pop out and let thaw for 5 minutes before enjoying, or immediately transfer to a sealed container or baggie to freeze until ready to enjoy.

Keyword snack, healthy snacks, healthy, banoffee, dessert, vegan, dairy-free

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