I’m pretty sure I’ve spent the last year trying to find the best dairy free yogurt out there. I’ve tried some of the grossest yogurts and some not so bad, but I’ve finally settled on two I actually really enjoy. I was looking for brands that had cleaner ingredients, obviously no dairy, no soy either, and I try to find ones without added sugar. I find that a lot of the toppings I put on my yogurts are naturally very sweet, so the added sugar honestly just gives me a stomach ache. All that being said, the first one (my usual go to) has been Forager Project cashew yogurt. The consistency and flavor reminds me of regular Greek yogurt, which makes it perfect for baking, cooking, or just eating plain. I just get the plain no sugar added one, but they do have a vanilla flavor and some fruity flavors that I’ve never tried, but I hear are really good. My other favorite brand right now is Lavva yogurt which is made with a coconut water base and has added probiotics which I love. I genuinely love all the flavors which inspired this new recipe! I had a few extra containers of the pineapple yogurt so I decided to make a “tropical” dessert for a potluck I was having. This dessert is totally gluten, dairy, and soy free so it’s friendly for all the picky eaters. It gets a little messy to make so hopefully I can do my best to explain it simply. Hope you guys enjoy!
For The Cups:
- 1 cup gluten free oats (I use Bob’s Red Mill gluten free whole oats)
- 1 small purple sweet potato
- 2 ripe mashed bananas (you can sub an extra 1/2 sweet potato)
- 1/2 cup cashew milk
- 3 tbs applesauce
For The Filling:
- Lavva pineapple yogurt
- Fresh pineapple chunks
- Fresh mint leaves
- Almond butter
- Peel and boil sweet potato so that its easily pierced with a fork. Once it’s ready, mash it up well.
- Combine the ingredients for the cups (including the sweet potato mash) so that everything is mixed well. The mix should not be too liquidy, you should be able to roll it easily into small ball shapes.
- You can create the cups in whatever way is easiest for you and whatever size you prefer. I wanted smaller bite sized cups so I used a mini cupcake tray and pressed the mixture into each one. Make sure to press the mixture firmly into each cupcake mold, pressing the edges up and leaving out the middle so you can fill it later.
- Bake these at 350 for about 35 minutes or until each cup had golden brown edges.
- Let cool, pop them out, and fill each one to the top with yogurt! You can leave them just like that, or to get fancy, add a pineapple slice to each one, a fresh mint leave for freshness, maybe a little granola for crunch, and an almond butter drizzle because that stuff can literally go on anything.
Hope this all makes sense, let me know if you have any questions! Thanks for reading.