Who doesn’t love a cute little individual dessert cup, especially when it combines nutty oats, a creamy white chocolate pistachio filling and sweet juicy cherries? You can make these ahead and keep in the fridge for up to 2 days ahead. Swap raspberries for cherries if you wish, or even swap out the white chocolate for dark to vary up the recipe a bit. But considering how simple this recipe is, it really makes a winner of a treat! Served on these beautiful Italian olive wood products from Cole & Mason Portobello collection [gifted collaboration].
Ingredients:
For the oat cups –
- 100g oats
- 3 tablespoons maple syrup
- 3 tablespoons nut butter
- 2 tablespoons oat milk
For the filling –
- 1 tablespoon coconut oil
- 2 tablespoons pistachio creme spread
- 50g white chocolate chunks
- 50g soft cheese/coconut yogurt
To decorate –
- Fresh cherries, halved
- Granola, to sprinkle over
Make them!
- Place the oats, syrup, nut butter and oat milk in a food processor and blitz up until the mixture comes together into a ‘dough’ mixture.
- Divide between a 6-hole silicone cupcake mold, press up the sides and across the bottom.
- Melt the coconut oil, white chocolate and pistachio cream then allow to cool a little. Mix in the soft cheese/coconut yogurt, then spoon between each cup to fill to the top.
- Arrange a cut cherry half on top of each and push down gently. Sprinkle a little granola around the edges. Chill in the fridge for at least 2 hours until set.
- Pop out of the molds then enjoy!
