Tools

• Multipro Go: Food processors 

Ingredients 

•    200 g oats            
•    175 g dates, pitted and roughly chopped
•    7 Tbsp coconut oil. melted
•    500 g raspberries        
•    4 Tbsp natural yoghurt        
•    2 Tbsp honey            
•    700 g natural yoghurt        
•    Fresh raspberries, as needed    

Method:

•    Line 3 x 12-hole cupcake tins with cupcake cases.
•    Assemble the Food Processor bowl and fit the Knife Blade. Add the oats, dates and coconut oil into the Food Processor bowl.
•    Process on the high speed for 30 seconds until well combined.
•    Add 1 tsp of the oat mixture to each cupcake case and press gently into the bottom of the tin. 
•    Clean the Food Processor bowl and fit the Knife Blade.
•    Add 250g of the raspberries, 2 Tbsp of natural yoghurt and 1 Tbsp of honey into the Food Processor bowl.
•    Process on the high speed for 30 seconds until smooth.
•    Add 1 Tbsp of the raspberry yoghurt into the cupcakes cases and smooth the top with a spoon.
•    Repeat the same process with the remaining raspberries, yoghurt and honey to fill the remaining cases. 
•    Then add 1 Tbsp of natural yoghurt into each cupcake case and smooth to fill the case.
•    Tip: For cleaner looking layers, freeze the cases after the raspberry yoghurt layer for 30-45 minutes, before continuing
•    Top with fresh fruit or sprinkle with the any leftover oat mixture. 
•    Freeze until solidified, roughly 4 hours.
•    To serve, remove from the freezer 30 minutes before serving to allow the yoghurt bites to soften slightly. 
 

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