Ingredients: 

• 160 g granola (we used yogurt & strawberry granola)
• 70 g almonds
• 2 tbsp coconut oil
• 1 tbsp peanut butter
• 1 tbsp maple syrup

• 400 ml coconut yogurt (or other plant based yogurt)
• 150 g fresh blueberries (or other berries)
• 1/2 tsp vanilla extract
• 2 tbsp maple syrup
• ½ - 1 tsp Rawnice Butterfly Pea Powder

• Melted white chocolate
• Frozen raspberries 

Directions:

1. Prepare the crust: place all crust ingredients in a food processor and mix.
2. Transfer the mixture to a parchment lined baking dish and press the base into the dish.
3. Put the crust in the fridge to set and prepare the yoghurt filling.
4. Mix the yogurt with vanilla extract, maple syrup and butterfly pea powder.
5. Blend fresh blueberries using a hand blender.
6. Take out the crust from the fridge and spread the yogurt mixture on it.
7. Add the blueberries and make some swirls.
8. Place into the freezer and freeze for a minimum of 1-2 hours or until they set.
9. When it’s ready, remove from the freezer. Cut into squares of desired size.
10. You can add some melted chocolate on the top and chopped frozen raspberries.

Recipe creator:   

@anna_breakfastideas