Ingredients

4 pitted dates

¼ cup + 1 Tbsp. all-natural almond butter

1 scoop Cafe Latte Shakeology

2 Tbsp. unsweetened almond milk

1 cup high-fiber cereal flakes

¼ cup freeze-dried strawberries 

Instructions           

1. Line a loaf pan with parchment paper; set aside.   
2. Place dates, almond butter, Shakeology, and almond milk in a food processor; pulse until well combined.   
3. Add cereal; pulse until just mixed and large flakes of cereal remain.          
4. Firmly press cereal mixture into prepared pan; press strawberries into top in a single layer. Freeze for at least 1 hour; cut into 6 equal portions. Store refrigerated in an airtight container for up to 4 days.
              

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