Coconut, Raspberry & Chocolate Cups

These are so simple to make and the combination of flavours you get from the oaty coconut base with the tanginess of the raspberries and the creaminess of the chocolate is just perfect!! Refined sugar free and dairy free for #guiltfree snacking!

Ingredients 

Makes 7 muffin cups

Oat Base

• 1 cup oats
• 3 tbsp melted coconut oil
• 5 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp honey

Raspberry & Coconut Filling 

• 1.5 cups of frozen raspberries
• 2 tbsp sugar free caramel syrup
• 2 tbsp maple syrup
• 2 tsp. Coconut sugar
• 2 tbsp chia seeds
• 2 tbsp desiccated coconut

Chocolate Topping

• 8 tbsp melted coconut oil
• 5 tbsp maple syrup
• 1 tbsp vanilla extract
• 2 tbsp honey
• 4 tbsp sugar free caramel syrup
• 4 tbsp cacao powder

Directions

1. Pre-heat oven to 180 degrees and pop some muffin cases into a muffin tray ready to be filled
2. Mix the oat base ingredients in bowl and spoon 1 tbsp into each muffin case and pat down until flat. Pop in the oven for 20 mins 
3. Heat the raspberry & coconut filling ingredients in a pan on the hob until mixed in and raspberries are melted and then pop in the fridge to cool 
4. Mix all the chocolate ingredients in a bowl and stir until combined and smooth
5. Once the oat base is out of the oven and cooled, spoon on some raspberry and coconut filling and then top them all with the chocolate mix and pop back in the fridge for 1 hour. Then take them out and devour them!

Enjoy!

With love, Tash ❤ x

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