Peanut Butter Yoghurt Pie

Ingredients:

Yoghurt topping:
450g unsweetened natural yoghurt
1/3C smooth peanut butter

Base:
1/8C raw pumpkin seeds
1/2C raw cashew nuts or almonds (almonds need soaking for at least 30mins in warm water)
3 dates
1/8C sesame seeds
1/4C dessicated coconut
2 Tbsp smooth peanut butter
1/8C cocoa nibs
½ Tbsp cocoa powder
1 Tbsp water

Method:

Base:
1) Process pumpkin seeds, cashews or almonds and chopped dates with a food processor.
2) Add the rest of the ingredients in and mix well
3) Fill the cupcake tin/mold with the base mixture so that its half way up

Yoghurt Topping:
1) Fold peanut butter in yoghurt and blend well
2) Pour mix on top of base
3) Place into freezer

Decorate as you wish. I put a drop of peanut butter on top with cocoa nibs and sprinkled with peanut chips