The recipe for these froyo ice cream sandwich, granola bar hybrids are deliciously decadent whilst still remaining well-balanced.
Preheat your oven to 175°C, line a tray.
Mix the dry ingredients & melt the coconut oil.
Mash the avocado oil with the banana & stir through the tahini until smooth, pour into the dry ingredients & fold together.
Spread on your tray & bake for 22-25 minutes keeping an eye on it towards the end. Leave to cool for 30 minutes.
Break into large pieces & lay 1/2 in the base of a lined dish, it doesn’t need to be a perfect fit. Spoon over the yoghurt & gently smooth then cover with the remaining pieces.
Freeze for 2 hours then cut into portions.