Line the cupcake tins with cupcake cases.
Assemble the Food Processor bowl and fit the Knife Blade.
Add oats, dates and coconut oil into the Food Processor bowl.
Mix until well combined – 30 seconds, high speed.
Add 1 tsp of the 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 raspberries, 2 Tbsp of natural yoghurt and 1 Tbsp of honey into the Food Processor bowl.
Blend until smooth – 30 seconds, high speed.
Add 1 Tbsp of the raspberry yoghurt into the cupcakes cases and smooth the top with a spoon.
Repeat the same blending process with the remaining raspberries, yoghurt and honey and then add into the remaining cupcakes 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 this step for 30-45 minutes, before continuing.)
Top with fresh fruit or sprinkle with leftover oat and date mixture.
Freeze until solid – 4 hours.

 

To Serve
Remove from the freezer 30 minutes before serving to allow the yoghurt bites to soften slightly.

 

Substitutions:
Fresh raspberries can be replaced with frozen raspberries.
Fresh raspberries for decoration can be replaced with blueberries.