1/2 pint raspberries
1/2 pint blueberries
1 container Cocoyo plain coconut yogurt
2 tsp vanilla extract
1 Tbs Runamok maple syrup
1 cup Hu Keto chocolate chips
1/2 bar Honey Mama’s Ginger Cardamon Truffle Bar
Line baking sheet with parchment paper. Line the raspberries and blueberries on baking sheet. Freeze for at least 2 hours.
In a bowl, mix together yogurt, vanilla extract, maple syrup. Once berries are frozen, remove from freezer. Dump frozen berries into yogurt mixture and evenly coat.
Line them back up on parchment paper individually and put back in the freezer.
Place keto chocolate chips and Honey Mama bar in a microwaveable bowl. Melt the chocolate. Once melted, remove yogurt coated berries from the freezer.
Dip each one in chocolate. Line again on the parchment paper. Repeat until all are coated in chocolate. Put back in the freezer until frozen.