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Not all vegan baking requires an oven! I have a cool tip on how to make vegan chocolate blueberry yogurt bites. Wash and dry 300 grams (2 cups) of blueberries and add them to a bowl with 1 ½ cups of your favorite vegan yogurt. Toss this until everything is well-coated. Spoon 12-16 clusters of the yogurt covered blueberries onto a parchment paper-lined baking sheet and set them in the freezer for 15-20 minutes. Five minutes before they’re ready, begin to melt 175 grams (1 cup) of vegan dark chocolate chips in a small saucepan over low heat on a stove top, making sure to stir often to prevent burning. After the chocolate has melted, drizzle it over the frozen clusters. Next, sprinkle 30 grams (¼ cup) of granola on top and place these back into the freezer to set for 10-15 minutes. The clusters will be ready to eat once the chocolate has hardened and set. Place the leftovers in an airtight container and store it in the freezer for several weeks.
