Serves 1
Directions
- 1Place the chocolate chips into the corner of a zip top bag or a cake piping bag.
- 2Add the hottest tap water to a tall glass. Add the piping bag filled with the chocolate chips to the hot water and let sit until melted.
- 3Once melted, push around the chocolate to create a cone shape and then blow it open to separate the chocolate from the sticking.
- 4Sprinkle in the rice cereal so it sticks to the melted chocolate and set it inside the tall glass.
- 5Dump the water from the glass.
- 6Place into the fridge or freezer to set while you make the filling.
- 7Whisk together the yogurt, cocoa powder, maple syrup and salt until smoother and place into another piping bag.
- 8Add peanut butter to a smaller piping bag.
- 9Remove the cone from the freezer and pipe the filling into the cone going past the chocolate cone about 1/2”.
- 10Use a spoon to make a hole in the center of the yogurt.
- 11Pipe in the peanut butter to the top, then place the whole thing back into the freezer overnight.
- 12The next day remove from the freezer about 10 minutes prior to eating to let it soften up a bit.
- 13Remove the piping bag and enjoy.
Ingredients
- 0.25 cup dark chocolate chips
- 1 tablespoon rice cereal
- 0.5 cup greek yogurt
- 2 heaping tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 pinch salt
- 2 tablespoons unsweetened peanut butter
Equipment
zip top bagcake piping bagtall glasswhisk
Tips
- Remove from the freezer about 10 minutes prior to eating to let it soften up a bit.
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