- For the base:
- 160 g oats
- 12 Woolworths soft-eating Turkish apricots
- 4 T coconut oil
- 2 T Woolworths almond nut butter
- For the filling:
- 1 litre Woolworths mango frozen yoghurt
- 2 granadillas, halved, for serving
- 1 lime, zested, for serving
Blend all the ingredients for the base in until well combined.
Press the mixture into a 22 cm round tin and place in the freezer until ready to serve, or leave at room temperature.
Scoop the frozen yoghurt into the base. Scoop out the granadilla pulp and drizzle over the frozen yoghurt and sprinkle over lime zest.
Cook's note: When pressing the crumb, oats or seed crust into a pie dish or tin, don’t be too enthusiastic about it. Press just hard enough to create a firm base – too hard and the crust could turn sticky if you aren’t freezing it, making it hard to slice. Popping it into the freezer for 20–30 minutes before adding the filling guarantees a firm base.