Vegan Raspberry Frozen Yoghurt

Ingredients 

500g jar of our Raspberry and Chia Coconut Yoghurt
1 cup of frozen raspberries
3 tbs of coconut sugar 
3 tbs of filtered water

Instructions

This recipe uses an ice cream maker which is an essential step to getting a smooth creamy consistency and stops the yoghurt from going icy once frozen. 

The night before making your frozen yoghurt. Pop the ice cream maker bowl in the freezer. 

In a small saucepan combine the raspberries, water and coconut sugar. Cook on a gentle heat for 5 minutes or so until the raspberries have cooked down and the sugar has dissolved. 

Combine the coconut yoghurt and raspberry mixture In a bowl and pour into the ice cream maker. Churn for 20-30 minutes or per manufacturer instructions. 

Pour into a lined brownie tin and allow to set in the freezer for 2-3 hours. 

Take out of the freezer 10 minutes or so before serving to allow the frozen yoghurt to soften slightly before serving.