Probiotic Chocolate Yoghurt

by | Jun 8, 2017 | 2 comments

Want an easy and yummy way to sneak more of our Changing Habits Probiotics into you and your kids diet, then this recipe is a must to try. You can serve this Probiotic Chocolate Yoghurt with our muesli, fresh seasonal fruits, on top of pancakes, within chia puddings, panna cottas or smoothies. So many options.

Yields1 ServingPrep Time3 minsDifficultyBeginner
 2x 270ml cans coconut cream (we used the AYAM brand)
 1/2 tsp vanilla powder
1

Add probiotics, sugar and coconut cream into a clean 1L glass jar and stir through to combine. If you're using the dates you will need to blend all the ingredients together before popping it into a clean glass jar.

2

Close the lid and place the jar onto a shelf in your pantry. Allow it to ferment for 2-4 days (the time will depend on the weather, if it's cold, try wrapping the jar up in a jumper or a few tea towels to keep it warm and allow it to ferment away nicely).

3

After a few days taste the yoghurt, if it is slightly tangy, it's ready. If it's not, keep fermenting it for another day or two.

4

Once it's ready add the fermented coconut yoghurt to a high speed blender or thermomix with the melted cacao melts + a little more rapadura sugar or dates if needed. Blend until smooth and creamy.

5

Scoop into a glass jar and store in the fridge.

6

Serve with homemade Muesli or fresh seasonal fruits, with Changing Habits Muesli, add it to smoothies, chia puddings and more.

ShareTweetSaveShare

Ingredients

 2x 270ml cans coconut cream (we used the AYAM brand)
 1/2 tsp vanilla powder

Directions

1

Add probiotics, sugar and coconut cream into a clean 1L glass jar and stir through to combine. If you're using the dates you will need to blend all the ingredients together before popping it into a clean glass jar.

2

Close the lid and place the jar onto a shelf in your pantry. Allow it to ferment for 2-4 days (the time will depend on the weather, if it's cold, try wrapping the jar up in a jumper or a few tea towels to keep it warm and allow it to ferment away nicely).

3

After a few days taste the yoghurt, if it is slightly tangy, it's ready. If it's not, keep fermenting it for another day or two.

4

Once it's ready add the fermented coconut yoghurt to a high speed blender or thermomix with the melted cacao melts + a little more rapadura sugar or dates if needed. Blend until smooth and creamy.

5

Scoop into a glass jar and store in the fridge.

6

Serve with homemade Muesli or fresh seasonal fruits, with Changing Habits Muesli, add it to smoothies, chia puddings and more.

Probiotic Chocolate Yoghurt
VIP Club featured

You May Also Like…

Salmon Sushi Bowl

Salmon Sushi Bowl

A delicious meal consisting of nourishing ingredients that work so well together!

2 Comments

  1. Lisa Miller

    Hi, when do you use the cinnamon listed in the ingredients…is it at step one? Thank you

    Reply
    • Kerry White

      Hi Lisa. It will be in step 4. I’ve changed the recipe to reflect this – sorry for any confusion 🙂

      Reply

Submit a Comment

Your email address will not be published.

My cart
Your cart is empty.

Looks like you haven't made a choice yet.