Raspberry Lemon Frozen Yogurt Bars

Oat Crust:

Blend all crust ingredients (pitted soft medjool dates, 1/4 cup maple syrup, oats, creamy almond butter, ground flaxseed, cinnamon, and salt) together in a blender or food processor until combined. Squish the mixture evenly into a lined 8x8 inch pan.

Frozen Yogurt:

In a bowl, mix together the unsweetened plant based yogurt, 2 tbsp maple syrup, juice from 1 lemon, and Nutrex Hawaii spirulina. Pour this mixture onto the prepared oat crust. Add the frozen raspberries and lemon zest on top. Freeze for an hour and store in the freezer until ready to enjoy.