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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!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 1 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 or 4 soft cookies of your choice
  • 6 Tbsp Greek yoghurt or vegan alternative
  • ½ cup finely chopped roasted hazelnuts
  • ½ tsp vanilla paste
  • Roasted hazelnuts to decorate

Method
 

  1. Crumble the cookies and put half of it in a small but wide glass.
  2. 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.
  3. Scatter the second half of the crumble over the yogurt, then cover with the remaining yoghurt.
  4. Scatter some chopped roasted hazelnuts on top, then chill until serving.
  5. Drizzle some honey or maple syrup on top, just before serving (optional).