Ingredients

Base 
60g rolled oats, blended into a flour
20g hemp seeds
70g crunchy Mayver’s Dark Roasted Crunchy Peanut Butter
70g almond milk

Cheesecake
100g vanilla yogurt
185g cottage cheese
1 tbsp Mayver’s Unsalted Peanut Butter
30g coconut oil, melted

Berry layer
100g frozen raspberries, defrosted
20g chia seeds, grounded

Method

1 – Mix all base ingredients together until a dough forms.
2 – Press dough into silicone cupcake pan and freeze whilst making the cheesecake layer.
3 – Blend all the cheesecake ingredients until smooth.
4 – Spread cheesecake layer over base and return to freezer whilst making berry layer.
5 – Mix all berry layer ingredients together until a jam forms. Spread over the cheesecake layer and freeze for at least 1 hour.

Beautiful recipe by @sarahfitfoodie