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.
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.