Chocolate Almond Butter Dip
1 1/2 cups fat-free Greek yogurt
1/2 cup almond butter
1/4 cup honey
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
- Add ingredients to a medium bowl, and whisk until well-combined.
- Cover dip, and refrigerate for at least 30 minutes, and up to four days.
- Serve cold with fresh fruits and Original Mini Croccantini.
Original recipe found at thewholesomedish.com