Vanilla Almond Froyo Cakes

Base

• 8 buckwheat crackers

Froyo layer

• 1/3 cup almond butter
• 1 cup Greek yoghurt
• 1 serving Nuzest Clean Lean Protein - Rich Chocolate
• 1 tbsp maple syrup (optional)

Toppings

• Sea salt flakes
• 1 cup melted dark chocolate
• 1/3 cup chopped almonds

1. Line a tray with baking paper.
2. In a bowl, combine almond butter, yoghurt, protein powder, and maple syrup (if using). Mix until smooth.
3. Arrange buckwheat crackers on the tray.
4. Spoon approximately 2.5 tbsp of the mixture onto each cracker.
5. Sprinkle with chopped almonds.
6. Add a light sprinkle of sea salt flakes.
7. Freeze for 40 minutes, or until firm.
8. Remove and drizzle or spread over melted dark chocolate.
9. Return to freezer for a further 10 minutes until set.