150g almond meal
1/2 cup coconut
8 – 10 dates
2 tablespoons cacao
2 scoops of whey protein isolate powder (we stock our favourite in our online store)
To make the base, combine all ingredients except yoghurt and raspberries in a food processor and blend to form a crumb. Add a little water (I used 1/4 cup, but add slowly so your mixture doesn’t become too wet) and blend until mixture comes together. Press into a mini muffin tray (leaving an indent) and freeze for 30mins. Top with Greek yoghurt and a raspberry.
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