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Hazelnut coffee fro-yo bark

  • 8:15 Prep
  • Makes 8


  • 1 teaspoon instant coffee powder
  • 1/4 cup boiling water
  • 1 1/4 cups Tamar Valley Greek Style All Natural Yoghurt
  • 120g skinless hazelnuts, toasted, roughly chopped
  • 2 tablespoons dark chocolate chips, roughly chopped
  • 1/4 teaspoon cocoa powder


  • 1
    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  • 2
    Place coffee and boiling water in a small bowl. Stir until dissolved. Set aside to cool completely.
  • 3
    Place yoghurt in a bowl. Add cooled coffee to yoghurt. Stir to combine. Spread yoghurt mixture thinly over base of prepared pan. Sprinkle with hazelnuts and chocolate. Dust with cocoa powder. Freeze, uncovered, for 6 hours or overnight. Roughly break into pieces. Serve immediately.

Source: taste.com.au


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