Fancy some crunchy oat cups, with a raspberry-coconut filling, topped with dark chocolate? 🤤

We certainly do, keep reading for the full recipe for this delicious dessert snack.

 

 

What you need:
(makes 9-10 cups)

• 1/2 cup of rolled oats.
• 1 1/2 cups of oat flour.
• 1/3 cup of Crispy cereal/protein crispies.
• 1/3 cup of (pea)Nut butter.
• 1/3 cup of Syrup.
• Pinch of salt.

Raspberry coconut filling:

• 1/2 cup + 1 tbsp of Desiccated coconut (65 g).
• 1/2 cup of Frozen raspberries, 55g thawed.
• A handful of freeze-dried raspberries (optional).
• 2-3tbsp of Syrup.
• 2 tbsp of Coconut oil.
• Melted chocolate (75g) + 1 tsp of coconut oil.
• Freeze dried raspberries.

How to make:

1. First, preheat the oven to 155°F and grease the cupcake tray.
2. Combine all the oat base ingredients and divide into 9-10 equal balls. Flatten into discs.
3. Fill each well of the tin with flattened discs, and mould them into a cup shape.
4. Bake for 11–12 minutes until golden.
5. While cooling, combine the filling ingredients.
6. Add 2 teaspoons into each granola cup and flatten/compact a spoon.
7. Melt the chocolate with coconut oil and add 1-2 teaspoons to each granola cup.
8. Sprinkle with freeze-dried raspberries or desiccated coconut.
9. Refrigerate to set.

 Ingredients from us:

 

 

 

 

 

This is the perfect sharing dessert recipe if you're looking for a sweet treat to take on the go or to enjoy at home.

These raspberry coconut granola cups are seriously bringing the summery vibes! 

Recipe credit to our sponsored creator @eatswithellaa

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