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Plant-based Breakfast Bars


  • 4 cups Daiya Vanilla Bean Yogurt Alternative, (or two tubs)
  • 2 cups granola of your choice
  • 2 cups pitted dates
  • 1/4 cup Coconut flakes
  • 1 scoop North Coast Naturals Vanilla Vege Pro-7 Protein Powder
  • 1/2 pint fresh raspberries


Place Granola, dates and coconut flakes in a food processor and process until the mixture is finely chipped and sticks together.

Firmly press into a lightly greased 9x9 pan lined with parchment paper and then place in the freezer for 10 minutes.

While the base is setting combine Vanilla Greek Yogurt Alternative and North Coast Naturals Vanilla Vege Pro-7 Protein powder until well combined. Gently fold in 1/2 of the fresh raspberries.

Spoon the Yogurt Alternative mixture onto the base and spread evenly. Top with the remaining raspberries.

Place in the freezer for 2-3 hours to set. Cut into bars and serve immediately or store in the freezer until you are ready to enjoy.

Tips for cooking with Daiya

10 min
Total Time
10 min
Prep Time

Free of these allergens

Tree Nuts

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