Neapolitan Yoghurt Breakfast Bites (Vegan & GF)

To make the chocolate layer:

1. Line a cupcake tin with cases.

2. Place the plain yoghurt in a mixing bowl along with the cacao powder and mix together.

3. Pour into your cake cases and pop into the freezer to set.

To make the strawberry layer:

4. Wash and chop the strawberries and place them into a small saucepan along with the lemon juice and heat on low.

5. When the strawberries begin to soften, mash them with a potato masher. Leave on a low heat and reduce down until the mixture is around 1/3 of the original. Keep stirring so the mixture doesn't stick to the pan.

6. Transfer the soft strawberries into a food bender and blend until smooth. Place back into the pan and turn up the heat until it reduces down.

7. Place the strawberry mixture into a bowl, add in the yoghurt and mix together.

8. Pour onto the chocolate layer and pop back into the freezer.

To make the vanilla layer:

9. Open the can of coconut cream and drain out the liquid, you only want to use the cream.

10. Place the coconut cream into a bowl and add in the vanilla. Mix well.

11. Spread the cream onto the strawberry layer and even out. Pop back into the freezer to set fully. This will take around 4-6 hours.

Keep stored in the freezer and defrost for 30 minutes before enjoying.