Perfect after dinner dessert



2 ½ cups five:am Organic Coffee Bean Yoghurt

4 tbsp maple syrup (or a natural sweetener of your choice)

3 tbsp hazelnut syrup

A single or double shot of espresso



  1. In a mixing bowl, combine the yoghurt, maple syrup and hazelnut syrup and mix to combine.
  2. Pour the espresso into the icy pole moulds before spooning in the yoghurt mixture. Gently mix the coffee with the yoghurt – how much you mix will affect the marble pattern once frozen.
  3. Freeze for 2-3 hours or until completely solid.