Ingredients

• 300g of Benna Strawberry Yogurt (Full Cream, Light or Lactose Free)
• 10 medjool dates
• 75g roasted almonds
• 50 g roasted cashews
• 90g oats
• 4 tbsps strawberry jam
• 2 tbsps honey

Instructions

1. In a bowl add the dates without pits and soak in hot water for 5 minutes. Transfer them into a food processor or blender together with the nuts and honey. Blend until you have a sticky dough texture.
2. Transfer to a a lined baking tray and press down using a spoon.
3. Add the yogurt and spread evenly
4. Add the strawberry jam, make a swirl using a toothpick.
5. Freeze for 2 hours or until the yogurt hardens.
6. Cut into small bars and keep them stored in the freezer.