Vegan Vanilla Yoghurt Bars

Instructions

1. Prepare the sweet vegan pie crust according to the recipe and refrigerate it.
2. In a small bowl, mix 200 ml of soy milk with vanilla pudding powder, sugar, and vanilla sugar. Stir until smooth.
3. In a saucepan, bring the remaining 300 ml of soy milk to a boil. Reduce the heat and gradually stir in the pudding mixture.
4. Continue to cook over low heat, stirring constantly, for 3-5 minutes until the mixture thickens. Remove from heat and allow to cool slightly.
5. Once the pudding mixture has cooled slightly, fold in the vegan yoghurt until fully combined.
6. Pour the vanilla yoghurt filling over the prepared pie crust in a 20x30 cm (8x12 inch) baking dish.
7. Bake in a preheated oven at 170°C (340°F) for 40-45 minutes, or until the filling is set and slightly golden.
8. Allow the bars to cool completely at room temperature.
9. For the topping, cook the frozen forest fruits with 50 g of sugar in a saucepan until the fruit breaks down and releases its juice.
10. Prepare the agar according to the package instructions. Stir the prepared agar into the fruit mixture and let it simmer until thickened.
11. Spread the fruit topping evenly over the cooled vanilla yoghurt filling.
12. Refrigerate the bars overnight to allow the topping and flavors to set.
13. You can make this with gluten free pie crust if you want, and use any plant based milk or yoghurt.