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• 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
• 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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