First crush the cookies by hand or with a mixer depending on the consistency you want to achieve. The mixer will allow for a powder while crumbling them by hand will give a coarse texture that will give a crunchy effect to the bars. Combine the yogurt and cashew-coconut cream with the cookies, mixing well. Spread the mixture in a baking dish on baking paper and let it rest in the freezer for at least an hour.

Meanwhile, melt the white chocolate to be used for decoration in a bain-marie.
Cut the bars into the size you prefer and garnish them with the melted white chocolate.
To finish the preparation, let the bars rest in the freezer for at least half an hour.