RECIPES BY Rhiannon Lambert

Berry FroYo Bars

  • 15 MINS (+ FREEZING TIME)
  • 16 Bars
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

175g walnuts

200g dates, pitted

150g blueberries, frozen

100g strawberries, frozen

50g blackberries, frozen

150g unsalted cashews, soaked overnight

175ml thick yoghurt (Greek or soy)

Juice ½ lemon

1 tsp vanilla extract

Directions

  1. Line a 9-inch square baking tin with baking paper.
  2. Add the walnuts (and pecans, if using) and dates to the food processor, along with 2 tablespoons of water. Blitz until it forms a soft, doughy mix.
  3. Press the mixture into the bottom of the lined baking tin, spreading with a spatula until it forms an even layer. Place in the fridge for 10 minutes, while you make the berry yoghurt layer.
  4. Rinse the food processor, and add the berries, drained cashews, yoghurt, lemon juice and vanilla. Blend on a high power for 3-4 minutes, until thick and smooth.
  5. Pour the yoghurt layer over the crust, and place in the freezer for at least 6 hours, or overnight if possible!
  6. Remove from the freezer 10-15 minutes before serving, and cut into 16 bars. Serve alone or with berries! These can be kept in the freezer for up to 2 weeks.
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Chocolate Fig Bars

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A Simple Way To Eat Plant-Based

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