frozen yogurt shortbread bars + coconut + chocolate

Preheat the oven to 325.

Cut up your butter into small chunks and let it chill in the freezer.

In a food processor pulse together confectioner's sugar, granulated sugar, and salt until fine. Carefully not to pulse it for too long or else it'll burn.

Add in the flour and butter and pulse it for 20 seconds until pea-sized pieces form.

Pour the dough into a 9x9 inch prepared (greased and floured) pan, and press it into a single layer.

Bake for 35 minutes, or until the top is tan.

Let the crust cool on the tabletop or on a rack on top of the tabletop.

In a small bowl whisk together coconut milk, yogurt (I used plain and unstrained), salt, and honey.

Taste for sweetness, if you like it sweeter add more honey.

When it is smooth, and the crust has cooled significantly you can pour the mixture on top of the crust.

In a small bowl, combine coconut milk, Dutch processed cocoa powder, sugar, salt, and a smidget of vanilla extract.

Set the bowl over a small saucepot with some simmering water. Heat and whisk the mixture over the double boiler until smooth and combined. Should take about 2 minutes.

Dollop teaspoons of your fudge sauce throughout the yogurt.

Use a toothpick to make swirls and cool designs.

Place the entire pan into the freezer to chill. It should be frozen in 6 hours, but overnight would be best.

Warm a knife in hot water and wipe it dry with a towel.

Cut squares, repeating the cleaning and warming process to ensure you get clean cuts.

This is the perfect summer treat for your family and friends. Leaps and bounds healthier than an ice cream you get from the store and tastier as well. And as always, Chow!