PB&J Oatmeal Bars with Frozen Coconut Yoghurt Topping

Ingredients

Oatmeal Bars
3/4 cup dates (soaked in boiling water for 20 minutes, and drained)
1 cup rolled oats
1/2 cup desiccated coconut
1/2 cup peanut butter or any nut or seed butter. 
2 tbsp coconut oil
Pinch of sea salt

Topping
1/2 cup frozen blueberries
2 tbsp water
1/2 tbsp chia seeds
1 tbsp maple syrup (optional) 
3/4 cup of our Lite Coconut Yoghurt

Instructions

1. To make the blueberry chia ‘jam’ add the frozen blueberries to a small saucepan with 2 tbsp of water, and cook for 3-5 minutes until the blueberries have cooked and turned into a watery jam consistency. Remove from the heat and stir through the chia seeds and maple syrup; set aside.
   

2. Add all of the oatmeal bar ingredients to a food processor and blend until a sticky mixture forms.
   

3. Press this mixture into a loaf tin, lined with baking paper.
   

4. Spread the coconut yoghurt over the oatmeal bars and then spoon over dollops of the blueberry chia jam.
   

5. Pop into the freezer to set for 3-4 hours or overnight.
   

6. Cut into bars and store in the freezer. Make sure you remove the bars about 10 minutes before serving so the frozen yoghurt topping can thaw out slightly.