Chocolate-Dipped Dragon Fruit Yogurt Hearts
A stunning no-bake Valentine's treat featuring creamy Greek yogurt blended with vibrant dragon fruit, dipped in dark chocolate, and finished with flaky sea salt. Naturally gluten-free and packed with protein.
Ingredients
- 1 cup plain Greek yogurt full-fat works best for creaminess
- 1 cup frozen dragon fruit pink pitaya, slightly thawed
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Flaky sea salt for topping
Instructions
- Add the Greek yogurt and frozen dragon fruit to a blender. Blend until completely smooth and vibrant pink.
- Spoon the mixture into heart-shaped silicone molds, smoothing the tops.
- Freeze for at least 2-3 hours, or until fully solid.
- Once frozen, pop the yogurt hearts out of the molds and place them on a parchment-lined tray.
- Melt the chocolate chips and coconut oil together until smooth (microwave in 20-second intervals or use a double boiler).
- Dip each frozen heart into the melted chocolate, letting excess drip off.
- Place back on parchment and immediately sprinkle with flaky sea salt.
- Chill in the fridge or freezer for 10-15 minutes, until the chocolate sets.
Notes
Use full-fat Greek yogurt for the creamiest texture
Work quickly when dipping to prevent melting
Remove only 2-3 hearts from freezer at a time during chocolate coating
Store in airtight container in freezer for up to 2 weeks
Work quickly when dipping to prevent melting
Remove only 2-3 hearts from freezer at a time during chocolate coating
Store in airtight container in freezer for up to 2 weeks
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