This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
Welcome to breakfast heaven!
If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top.
It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?
So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.
It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!
I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀
Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.
Like like lick-the-sides-of-the-cup awesome 😀
And absolutely necessary on a heaped cup of this goodness.
So, baby update.
I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!
Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.
Okay, back to food…
What would I do to eat this every single day for the rest of my life. Um… I should totally do that!
Crunchy Mocha Frozen Yogurt with Date Caramel
- 1 kg Greek style yogurt (about 4 cups)
- 5 TBSP honey
- 3/4 cups almond flour
- 1/2 cup all-purpose flour (or whole grain flour)
- 1/4 cup cocoa powder
- 4 tsp instant coffee
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup honey
- 2 1/2 TBSP butter , melted
- 1 cup dates , roughly chopped
- 1 TBSP nut butter (I like almond or cashew butter)
- 3/4 cup water
- pinch of salt
Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.
Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.
Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.
Take frozen yogurt out of the freezer when it’s the right consistency or 30 minutes before serving if it’s fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]