Step 1

Place coconut oil, tahini and honey into mixing bowl, then heat 2 min/100°C/speed 1.

Step 2

Add dates, prunes, puffed millet, coconut and freeze-dried strawberries, then mix 5 sec/speed 5. Distribute mixture evenly between a 6-section silicone snack bar mould (3.5 x 10 x 1.5 cm), pressing down firmly to form a smooth level surface. Refrigerate for 2 hours or until firm.

Step 3

Place a small bowl onto mixing bowl lid and weigh coconut oil, yoghurt and icing sugar into it, then add vanilla and stir to combine. Cover bowl and refrigerate for 2 hours or until thickened slightly. Remove bars from moulds and drizzle with yoghurt topping, then serve.