Stir together or pulse in a food processor the almond meal, peanut butter and coconut oil until well combined. Press mix into prepared tin and place in freezer to set.
Combine smoothie powder, yoghurt, cream cheese, vanilla, maple syrup and half the raspberries in a blender or food processor until smooth.
Remove base from the freezer and spread raspberry mix over the top together with remaining raspberries. Cover and return to the freezer until set, for at least 4 hours.
To serve, remove from the tin and allow to sit on the bench for 10 minutes to soften slightly. Slice into 10 pieces.
1 piece is 1 serve. Store leftovers in the freezer for up to a month.
Stir together or pulse in a food processor the almond meal, peanut butter and coconut oil until well combined. Press mix into prepared tin and place in freezer to set.
Combine smoothie powder, yoghurt, cream cheese, vanilla, maple syrup and half the raspberries in a blender or food processor until smooth.
Remove base from the freezer and spread raspberry mix over the top together with remaining raspberries. Cover and return to the freezer until set, for at least 4 hours.
To serve, remove from the tin and allow to sit on the bench for 10 minutes to soften slightly. Slice into 10 pieces.
1 piece is 1 serve. Store leftovers in the freezer for up to a month.