yoghurt bar vegan centralsun

Size: ca 30 cm x 18 cm moulds

Preparation:
Melt the chocolate and mix or whisk in the yogurt and pomegranate seeds. Pour the mixture into a baking tin covered with baking paper and top with sliced strawberries, pomegranate seeds and chopped pistachios. Place the mould in the freezer for a few hours, break into pieces and enjoy.