45g oats (use gluten free if preferred) 160ml unsweetened almond milk
2 tsps chia seeds
1⁄2 tsp vanilla extract

the seeds of 1 vanilla pod (optional) – cut the pod open and gently scrape out the seeds inside
70g Greek yoghurt (use dairy free if preferred

for the fudge:
25g almond butter
1⁄2 tsp coconut oil, melted
1⁄2 tsp cocoa powder
1⁄2 tsp honey

Place all of the ingredients in a sealable container and mix well. Seal and refrigerate for at least 2 hours, or overnight if you have time.

Stir well and add a splash of almond milk if the mixture is too thick, until desired consistency is achieved.

Place the fudge ingredients in a bowl and mix well until smooth. Add a splash of almond milk if the mixture is too thick.

Transfer half of the oat mixture into a dessert glass or jar. Add a layer of the fudge mixture, then top with the remaining oats. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.