Raspberry Layer

Name: Raspberry Layer
Cuisine: American
Ingredients: 1 1/2 cups Rolled Oats, heaping; 1/2 cup Organic Creamy Peanut Butter or nut butter; 1 1/2 cups raspberries, fresh or frozen; 1 Tbsp Chia Seeds or Zen basil seeds (see notes); 1 tsp vanilla extract; 1/3 cup Pure Maple Syrup (Optional); 3/4 cup Dark Chocolate, chopped; 1 tsp Organic Coconut Oil; 🍓I used

12 steps

No Bake Chocolate Raspberry Oat Cups. These are a healthier option for those days when you just want something sweet. They are easy to make and absolutely delicious. I make ahead and keep in the freezer. Small batch 6-8 quantity below: Ingredients: For Oat Base: 1 1/2 cups Rolled Oats, heaping 1/2 cup Organic Creamy Peanut Butter or nut butter Raspberry Layer: 1 1/2 cups raspberries, fresh or frozen 1 Tbsp Chia Seeds or Zen basil seeds (see notes) 1 tsp vanilla extract 1/3 cup Pure Maple Syrup (Optional) Chocolate Layer: 3/4 cup Dark Chocolate, chopped 1 tsp Organic Coconut Oil Flake salt

Updated at: Mon, 22 Jan 2024 05:50:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2329.4 kcal (116%)

Total Fat139.6 g (199%)

Carbs221.6 g (85%)

Sugars63.1 g (70%)

Protein63.6 g (127%)

Sodium482.4 mg (24%)

Fiber49.9 g (178%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupsrolled oats

heaping

½ cupcreamy peanut butter

organic, or nut butter

1 ½ cupsraspberries fresh

or frozen

1 Tbspchia seeds

or zen basil seeds

1 tspvanilla extract

⅓ cuppure maple syrup

optional

¾ cupdark chocolate

chopped

1 tspcoconut oil

organic

Instructions

Step 1

Directions:

Step 2

1. Line a muffin tin with paper liners or use a silicone mold and set aside.

Step 3

2. Mash one ripened banana with rolled oats and nut butter. Combine and press into muffin tin, making sure to go up the sides.

Step 4

3. In another bowl add raspberries, chia seeds, vanilla, and maple syrup and smash with the back of a fork to combine. Fill each oat cup with raspberry mixture.

Step 5

5. Melt chocolate and coconut oil at 30 second intervals, stirring in between, until completely melted. Pour on top of raspberry mixture. Top with a pinch of flake salt. Freeze for one hour.

Step 6

Notes:

Step 7

🍓I used

Step 8

seeds in the video because of the health benefits. They do have a slight basil taste so if you don’t like that use chia seeds.

Step 9

🍓This is a quick no bake recipe so the crust will become very soft if it sits at room temperature and gets warm. If you want a firmer oat cup, bake at 350 F for 8 minutes before filling with raspberry mixture.

Step 10

🍓You can use any berry and any chocolate you have on hand.

Step 11

🍓 I often times don’t add the maple syrup because the chocolate to berry ratio is sweet enough for me.

Step 12

🍓 If you don’t like coconut oil you can simply pour straight melted chocolate on top of the berry mixture.

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