Makes 2⁠
Base:
1 Vanilla bar⁠
70g oat flour⁠
20g vanilla syrup⁠
10g coconut oil⁠

Blend the vanilla bar and oat flour in a blender, pour in to a bowl and add the rest of the ingredients, combine to form a dough. Mould in to a mini tart case and put in the fridge for 30 mins.⁠

Filling:

140g vegan natural yoghurt⁠
40g  strawberry cheesecake premium almond protein⁠ powder⁠

Mix together, fill the tart case and then pop back in the fridge to firm up for 10 mins.⁠
Top with fresh berries, a drizzle of maple pb, more crumbled vanilla bar and a couple of vanilla choc buttons.⁠