For base:
1 cup rice bubbles
1/4 cup maple syrup
80g melted dark chocolate
1 scoop Slim Mama Shake (choc or vanilla)

For the cheesecake layer:
80g light cream cheese
90g coconut yoghurt
1.5 tbsp of almond butter
3 tbsp maple syrup
1/4 tsp vanilla extract

To make the base, melt chocolate in 15 second increments in the microwave until melted. Add in remaining base ingredients. Using a spatula mix until fully combined. Press base into a muffin tin holes. Place in the fridge.
Heat cream cheese for 15 seconds in the microwave to soften it. Whisk remaining ingredients in and stir until smooth. Pour over bases. Return to the freezer to set for at least 2 hours. To defrost before eating, let it stand at room temperature for a while when straight out of the freezer.

Serves: 10
Calories per serve: 137