To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, dark cocoa powder, chocolate MRP, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract. Stir to combine.
Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.
Transfer to the freezer, and freeze for 30 minutes.
To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain Greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, vanilla MRP, and ½ tsp vanilla extract. Stir to combine.
Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.
Freeze for 3-4 hours, or until solid. Freezing overnight works well, too.
When completely frozen, break into bite-size portions using your hands.
Keep stored in the freezer!
Ingredients
Directions
To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, dark cocoa powder, chocolate MRP, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract. Stir to combine.
Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.
Transfer to the freezer, and freeze for 30 minutes.
To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain Greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, vanilla MRP, and ½ tsp vanilla extract. Stir to combine.
Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.
Freeze for 3-4 hours, or until solid. Freezing overnight works well, too.
When completely frozen, break into bite-size portions using your hands.
Keep stored in the freezer!
