Blackberry Coconut Dessert

Ingredients for 2 servings:

• 340 g Greek yogurt (10% cow’s milk)
• 1 ½ tbsp erythritol (sugar substitute), alternatively xylitol, more to taste
• 2 ½ tbsp coconut flakes
• 1 bowl of blackberries, alternatively other berries
• ¼ tsp, levelled vanilla, ground
• 25 g coconut oil
• 20 g baking cocoa
• 1 tsp, leveled erythritol (sugar substitute)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 minute; Total time approx. 2 hours 11 minutes

low carb, very tasty, with homemade chocolate

Mix the yogurt, erythritol, vanilla, and coconut flakes together well to dissolve the sugar. Wash the berries and drain well. Melt the coconut oil in a small saucepan, dissolve the erythritol, and stir in the cocoa with a whisk. Remove from the heat. Prepare dessert glasses and fill with some yogurt mixture, then add a few blackberries. Add about 2 tablespoons of the chocolate mixture, one spoon at a time. Then continue layering the yogurt, blackberries, and chocolate. Finally, sprinkle some chocolate on top and garnish with a berry. Refrigerate for about 2 hours. The chocolate will then harden. Remove from the refrigerator about 10-15 minutes before serving. Can be stored for at least 3 days.