Roasted hazelnut yoghurt pot
This roasted hazelnut yoghurt pot is super easy to make – no need to bake or even whip any cream. In fact, you could even use shop bough roasted hazelnut yoghurt. Furthermore, you can make this recipe gluten-free or vegan – just use appropriate cookies and plant-based yoghurt. For a boozy soak the cookies in Sherry or Amaretto or add some to the yoghurt. Enjoy!
Ingredients
Method
- Crumble the cookies and put half of it in a small but wide glass.
- Mix the yoghurt with the roasted hazelnuts and vanilla. You can add some honey, maple syrup, if you have a sweet tooth, or a spoonful of dry Sherry or almond liquor. Pour half of this over the cookies.
- Scatter the second half of the crumble over the yogurt, then cover with the remaining yoghurt.
- Scatter some chopped roasted hazelnuts on top, then chill until serving.
- Drizzle some honey or maple syrup on top, just before serving (optional).