NO BAKE – Oat Raspberry Cups (VG)

by Lou Robbie

I’ve been on a mission to get my fussy eater (he’s 5) to eat more peanut butter and these have that perfect balance, disguised slightly by the banana. I make raspberry and chia jam all the time for extra protein so its the perfect filler for these too.

The chocolate is optional but delicious. Lots of yummy organic ingredients in these sweet cups! We love a no bake snack thats tasty and nutritious. Just perfect for that mid morning or late afternoon slump and super for kids after school too!

Find almost all the lovely organic ingredients you need to make these in our groceries.

Lou x

Ingredients: makes 6


  • 1 ripe organic banana, mashed
    100g (1 cup) oats
  • 2 tbsp smooth peanut butter
  • 100g (1 cup) raspberries (fresh or frozen)
    2 tbsp chia seeds
    2 tbsp maple syrup
    100g melted dark chocolate chopped

Method:

1. Begin by mixing the oats, mashed banana and peanut butter. Spoon into silicone muffin moulds or a muffin tin lined with 6 muffin cases. Use a spoon to shape them into muffin cups.
2. In a pan heat the raspberries, chia seeds and maple syrup and let it cool for 10 mins. Pop 1 tbsp of your jam into each cup.
3. Melt the chocolate in the microwave or in a bowl over simmering water. Spoon on top of the cups and place in the fridge to let the chocolate set.

Enjoy!

Chocolate Raspberry (Chia Seed) Hearts

by Lou Robbie

These chocolate raspberry chia seed hearts have been trending on the social channels and are the perfect Valentines sweet treat!

We love berry chia seed jam and these chocolate centres have something similar. The chia seeds swell up and give this jammy consistency that works perfectly with raspberries.

Raspberries and chocolate (milk or dark) work so well together. Make these for the one you love, your kids or treat yourself. #selflove

Happy Valentines,

Lou

Ingredients:

Method:

  1. Pop the fresh raspberries into a bowl and mash with a fork, add in the chia seeds, mix well and set aside for 30 minutes to let the seeds swell.
  2. Line a baking tray with parchment paper. To make the heart shapes, use a teaspoon to scoop a small amount of the raspberry mix and put it on the tray in the shape of a ball, flatten with the back of the spoon to make one side of the heart. Put another ball right beside the first one and smooth to make the other side of the heart and make a point for the bottom of the heart. Repeat with all the mix.
  3. Put the tray in the freezer for 2 hours.
  4. Melt the chocolate and butter together in a bowl over a pot of boiling water or in the microwave.
  5. Place one of the frozen hearts in the chocolate and spoon over more chocolate, put it on a tray to set.
  6. Melt the white chocolate and drizzle over – this is optional.
  7. These chocolate hearts will keep in the fridge for 3 days.