With Spring officially here, it’s not long until flowers start to bloom and we have more colour in our life – that’s one of the reasons I love Spring so much after the dull, dreary winter. Bold, vibrant colours instantly make me feel happier which is why I’m loving the gorgeous new superfood product from Bioglan, Superberries (formerly known as ‘Supergreens Berry Burst’).

The mix has been completely reformulated and is an immune supporting blend of colourful berries and superfoods including goji, acai, pomegranate and coconut water. It’s also been enhanced with added vitamins C, K, manganese, folic acid and magnesium which means each serving is bursting with goodness. With a natural berry taste, and containing only naturally-occurring sugars, Superberries is a convenient powder that’s easy to add to everyday foods and drinks – plus it adds a beautiful pink colour to your creations too!

I was going to whizz up a smoothie bowl but thought I’d make some easy mini desserts instead: A oat and coconut base topped with a creamy berry mixture packed with berries, drizzled with a cheeky bit of white chocolate (because why not?!). These are ideal for the warmer, sunnier weather and can be kept in the fridge for up to 2 weeks. Enjoy!

For the base –

  • 50g rolled oats (I used Flahavan’s)
  • 4 tablespoons desiccated coconut
  • 2 tablespoons coconut oil (I used LucyBee)
  • 1 tablespoon almond butter (I used Meridian)
  • 3 tablespoons maple syrup (I used Indigo Herbs)

For the topping –

  • 1 can coconut cream, chilled in the fridge for a few hours
  • 1 banana
  • 2 tablespoons maple syrup
  • 1 tablespoon Bioglan Superberries blend
  • ½ teaspoon vanilla extract
  • 50g fresh or frozen berries

To drizzle –

  • 1 teaspoon coconut oil
  • 30g white chocolate (look out for vegan/dairy-free/sugar-free varieties), broken into pieces
  • Freeze-dried raspberries

Get making!

  1. First make the base: Mix together the oats and coconut. Melt the coconut oil and almond butter then pour in along with the maple syrup and mix to combine.
  2. Divide between a 6-hole muffin tin (silicone if possible) to fill ⅓ and press down each one. Set aside.
  3. Scrape out the solid part of the coconut milk from the can and place into a blender (I use my Ninja Kitchen Auto IQ) along with the other topping ingredients and whizz up until quite thick and smooth.
  4. Spoon half of the mixture over each base, sprinkle a few berries on top then pour over the rest of the mixture to fill. Freeze for at least 4 hours.
  5. When ready to serve remove from the freezer 10 minutes beforehand. Gently melt the coconut oil and white chocolate then drizzle over each and scatter over freeze-dried raspberries. Eat straight away!