Ingredients: 1 cup lactose-free Greek yogurt (240 ml) 3 tablespoons unsweetened peanut butter 1 tablespoon maple syrup (or honey if you don’t have IBS) • Topping: 100 g / 3.5 oz. 80% dark chocolate optional: 1 teaspoon coconut oil • 1. Mix the yogurt, peanut butter and maple syrup together 2. Spoon dollops onto a plate lined with parchment paper 3. Freeze for 1 1/2 - 2 hours 4. (Melt the chocolate with the coconut oil in the microwave). Dip the bites in the chocolate. (Let the chocolate cool down a little before dipping). Make sure that the bites are fully covered in the chocolate! 5. Store in the freezer. Let defrost for about 15 minutes before eating