Peanut Butter and Yogurt Bowl with Date Caramel
This Peanut Butter and Yogurt Bowl with Date Caramel is one of quickest, and most delicious, breakfasts you will ever make (it is also ideal as a snack or dessert). Feel free to play around with the fruit and nut butters to make this recipe your own…
Servings: 1 serving plus extra caramel sauce
Ingredients
- 6 tbsp full-fat thick Greek yogurt
- 1 heaped tbsp smooth peanut butter
- handful of fresh raspberries
- 2 tbsp date caramel
- 20 g good-quality dark chocolate melted
- pinch of flaky sea salt optional
Instructions
- In a bowl mix together the yogurt and peanut butter until combined.
- Sprinkle with the fresh raspberries and drizzle over the date caramel.
- Pour over the melted chocolate and pop in the freezer for 5 minutes - or until the chocolate has hardened.
- Sprinkle it with a little sea salt and tuck in!
Notes
Scroll up for a step by step guide on how to make this peanut butter yogurt bowl.
To store: Date caramel will keep covered in the fridge for 1-2 weeks, if not longer. The peanut butter yogurt bowl can be made up to 3 days in advance, kept in fridge covered. The chocolate hardens so you get that nice shell on top of the bowl.
To freeze: You can freeze the date caramel for up to 3 months in an airtight container. Defrost in the fridge overnight until thawed. Give it a good stir when ready to use it. If it's thickened, add a splash of coconut milk (or any milk) and use an electric whisk to bring it together. Don't freeze the yogurt bowl once assembled.
Make ahead: Date caramel keeps for 1-2 weeks covered in the fridge. I like to keep it in a jar for ease. The peanut butter yogurt bowl can be made up to 3 days in advance, kept in the fridge covered. You don't need to place it in the freezer to harden the chocolate if you are going to keep it in the fridge ahead of time.
Raspberries: you could swap for all sorts of fresh fruit - pitted cherries, strawberries, sliced banana, and blueberries are all delicious.
Date caramel: to make the date caramel, simply follow my caramelised date sauce recipe. Alternatively, add an extra layer of peanut butter.
Dark chocolate: I love using dark chocolate in this Peanut Butter and Yogurt Bowl but you could use milk or white chocolate if you prefer.
Adapting for vegans: you can easily make this recipe vegan-friendly by using a thick plant-based yogurt and opting for a vegan chocolate.