Three layer Coconut Yogurt Bars

Recipe by: Carla Kleinsmit

Ingredients:
Vanilla Yogurt layers
1 ½ cups Bliss vanilla yogurt
4 T Maple syrup
5 t corn starch
½ cup desiccated coconut

Strawberry Yogurt layer
1 ½ cups Bliss strawberries and cream yogurt
4 T Maple syrup
5 t corn starch
½ cup desiccated coconut

Crust
½ cup brown sugar
1¼ cup cake flour
¼ teaspoon baking powder
½ teaspoon all spice
½ teaspoon salt
1¼ cups oats
½ butter, melted

Cake pops
½ cup desiccated coconut
1 t red food colouring

Method:

For the crust:
Preheat the oven to 175˚C. Spray a 20 cm baking tray and line with baking paper.
In a big mixing bowl, combine the brown sugar, cake flour, baking powder, all spice, salt and oats.
Add the melted butter, and mix until a coarse crumble forms.
Spoon the mixture into a pan and press into an even layer.
Place aside to rest.

For the strawberry yogurt layer:
In another bowl, combine Bliss yogurt, maple syrup, corn starch and coconut.
Pour the mixture over the crust, spread in an even layer.
Place in the freezer to set for 30 mins.

For the vanilla yogurt layer:
Repeat the steps of the strawberry yogurt layer.
After 30 mins, layer the strawberry yogurt layer over the vanilla layer.
Spread the leftover crumble on top.
Bake for 45 min until golden brown.
Remove the tray from the oven, let it cool down.
Thereafter, transfer to the fridge, let it rest for 1hour.
With a heart-shaped cookie cutter, cut out hearts.