Preheat the oven to 170°C, gas mark 3. Line a large oven tray with parchment paper.

Add the almond butter, coconut oil and Splenda Granulated to a pan and set over a low heat to melt, stirring occasionally. Once melted remove from the heat, stir in the oats, pumpkin seeds, flaxseed, almonds, walnuts and cashews until all are coated then tip onto the prepared lined tray.

Bake for 20 minutes, stirring after 10 minutes, until the oats are crisp and the nuts golden in colour. Stir in the toasted coconut and set aside to cool on the tray completely.

Add all the berries, Splenda Granulated, vanilla and yogurt to a blender and blitz until smooth.

Drizzle the honey over the cooled granola, stir to coat then and divide among 12 100ml ice lolly moulds. Pack the granola down into each mould with your finger. Pour the yogurt mixture into each mould and thread wooden lolly sticks all the way through the centre of each.

Freeze for at least 4 hours, until set. Take the lollies out of the freezer for 10-15 minutes before you are ready to serve. Hold a warm cloth briefly around each mould before very gently taking the lollies out to prevent the granola top separating from the frozen yogurt.