Ingredients
Method
1.Whizz almonds in the food processor until finely chopped, then add the coconut, dates, cacao and cinnamon and blend well. Add the rice malt syrup and pulse until sticky and well mixed.
2.Press the mixture into a lined 23cm cake tin or similar and smooth down with the back of a spoon.
3.Chill for 15 minutes in fridge. Evenly pour over the yoghurt and sprinkle the dried berries on top. Freeze for at least 4 hours or until solid. Cut into bars or squares and serve semi-thawed.
