Prep: 10 minutes (plus 1 hr chill time)
1 tbsp maple syrup
1 C warm almond milk
1 tsp instant coffee
1 C vanilla yoghurt
2 tbsp light cream cheese
1 tsp cacao
Add the instant coffee to the warm almond milk and stir until dissolved.
In a bowl crush the weetbix and add the WPI90
Pour the coffee over the weetbix, add the maple syrup and stir well.
In a separate bowl, whisk together the yoghurt and light cream cheese until smooth.
Place the weetbix mixture in a shallow dish and flatten with the back of a spoon. Top with the yoghurt mixture and spread evenly over the top. Finish with a dusting of cacao using a fine sieve and place in the fridge to set for at least 1 hour or overnight.