Brew some Barley Coffee (1/2 cup) and let it cool down. In a bowl mix the Greek Yogurt (120 gram) with the Chocolate Cashew Butter (30 gram).
Soak one Rice Cake (3) in coffee and lay it at the bottom of a bowl, cover with 1/3 of the yogurt cream. Soak the second rice cake in coffee and cover with more cream. Add the 3rd rice cake and top it off with the remaining cream.
Dust with Unsweetened Cocoa Powder (to taste) and refrigerate overnight or for a couple of hours. Serve it up for breakfast or as a healthy snack or dessert!
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Nutrition Per Serving
% Daily Value*
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