We’re getting fancy with our flatbread! Pistachios have dropped a bit in price, so I bought some to celebrate, then dreamed up these fabulous frozen yogurt roll ups using flatbread (of course) and my favorite dark chocolate and chopped up bits of that beautiful green nut. I needed a sweet treat that was less caloric than chocolate cake, but still hit all the right spots, and this turned out to be a winner.
My better half, gentleman that he is, likes to stand at the open freezer, ice cream carton in hand, and spoon vanilla out of the box into his mouth. He blames it on being from Massachusetts, whatever that means, but insists that ice cream is his huge weakness. (So don’t come over to my house and think that the ice cream is okay to eat, unless you want his germs!)
There is no way he could do that when I make these rolled up, chocolate dipped desserts. And because they’re made with yogurt, not heavy whipping cream, they’re much better for you, and no less delicious.
When assembling, handle the flatbread gently as you roll up, and be sure to give them enough time to freeze completely before dipping. They’ll be much easier to handle that way. And of course, if you don’t have pistachios, some other nut will do just fine, too. Or toasted coconut, or crystallized ginger, or…….you name it! Have a blast with them.
-Amy at Flatout
Chocolate Pistachio Frozen Yogurt Bites
- 4 Flatout artisan thin crust flatbreads
- 2 cups full fat Greek yogurt
- 4 tablespoons honey
- 1 teaspoon vanilla
- pinch salt
- 3/4 cup semi sweet or dark chocolate chips
- 1 teaspoon coconut oil
- 1/3 cup pistachios, finely chopped
In a medium bowl, combine the yogurt, honey, vanilla and salt with a rubber spatula until well blended. Spread 1/2 cup of this mixture down the middle of the flatbread, staying away from the edges. Then, roll up beginning at one of the short ends, gently, allowing the yogurt to flow with the roll and not get squeezed out. Cut into two pieces, then wrap in plastic wrap and freeze overnight.
In a microwave safe bowl, heat the chocolate chips in the microwave, in 30 second increments, until melted. Using a dry rubber spatula, stir in coconut oil, then stir until blended.
Remove the flatbread rolls from the freezer and unwrap. Dip each rolled flatbread slightly more than halfway in the melted chocolate, using your fingertips, then dip each piece in the pistachios while still melted. Place each piece of rolled flatbread on a small baking sheet and freeze again until solid. Then store in the freezer in an airtight container.
Suggested Flatout: Thin Pizza Crust - Rustic White