Step 1

Cut 36 small strips of baking paper and use to line 30ml mini muffin pans, with paper extending up two sides.

Step 2

Process dates, oats, coconut and oil in a food processor until well combined. Press 1 teaspoonful mixture into base of each pan.

Step 3

Place raspberries in a bowl. Mash until well crushed. Add yoghurt and fold through raspberry to create a marble effect. Spoon 1 level tablespoonful of yoghurt mixture into each prepared pan. Tap pan on the bench a few times to release any air bubbles and flatten. Sprinkle with chia seeds. Place in the freezer for 4 hours, until firm.

Step 4

Dunk the base of the pans into warm water for 2-3 seconds and use the paper to lift each bite out of the pan. Place in an airtight container. Store in the freezer until ready to serve.