Pistachio Pomegranate Frozen Yoghurt Bars

3 hours 30 minutes
24 pieces

175 grams pomegranate seeds

150 grams blueberries, coarsely chopped

560 grams FAGE Total yoghurt

120 milliliters/ 160 grams of maple syrup, or agave

340 grams semi-sweet chocolate chips*

160 grams coconut oil

Pistachios, chopped for garnish


*Could use store-bought ice cream shell coating for ease

  1. Add pomegranate seeds, blueberries, yogurt, and syrup in a medium size bowl. Mix until well combined.
  2. Spoon mixture into the ice molds and freeze for 3 hours or until completely frozen.
  3. In a microwave-safe bowl, melt chocolate chips and coconut oil. Heat in 30-second increments until the chocolate is smooth.
  4. Dip each cube into the chocolate and top with pistachios and freeze again for 10 minutes or until set before serving.