Yoghurt Breakfast Bars

FOR THE BASE:

• 1 cup dates

• 1.5 cups rolled oats

• 2 tbsp cup nut butter (I used cashew)

• 2 tbsp chia seeds

• 2 tbsp coconut oil, melted

YOGHURT TOPPING:

• 1.5 tubs Yo Pro Dairy Free Mango Coconut Yoghurt (eat remainder of tub of baking fuel)

• 1/2 cup frozen or fresh berries - heated

METHOD

1. Add all the base ingredients to a food processor and blend until combined.

2. Press firmly into a lined baking tray - you can make the base as thin or thick as you like!

3. Then, top with an even layer of Yo Pro Yoghurt. Warm the berries until they become juicy and spoon over the yoghurt, use a knife to swirl through the yoghurt.

4. Then place in the freezer to set overnight.

5. Cut into bars and allow to defrost for 15 minutes prior to eating.