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This blueberry protein smoothie bowl will give you the start you need in the morning.
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Makes 12 bars
In a food processor, process first measure of shredded coconut, icing sugar and salt. Add yogurt and blend until all ingredients are well combined.
Take 2 tbsp of mixture at a time and using your hands, roll mixture into bars. Place bars onto a lined tray and chill in the freezer for at least 45 minutes, or until firm.
Meanwhile, melt the chocolate and coconut oil together in a double boiler or in the microwave (using 30 second bursts).
Dip each coconut bar into the melted chocolate, turning to coat. Place back on the tray, sprinkle with second measure of shredded coconut and freeze for a further 15 minutes.
Store bars in the fridge or freezer for up to 2 weeks.
For a Vegan Friendly alternative, substitute EasiYo Greek Style Coconut Yogurt with EasiYo Plant Based Original Yogurt and use vegan friendly dark chocolate.
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