Ingredients:
Makes 8 cup
1 1/2 cups oats
2 banana, mashed
1/2 cup organic peanut butter or nut butter of choice
1 1/2 cups raspberries
2 tbsp zen basil seeds
1 tsp vanilla extract
Optional 1/3 cup maple/honey
For the chocolate layer:
1/4 cup dark chocolate
1/4 cup white chocolate
2 date (melted water)
2 tsp coconut oil
Flake of salt and pistachios
Instruction:
Prepare the Base:
In a bowl, combine the mashed banana, 1 tbs of Zen Basil seeds. Mix well until smooth. Next add nut butter and oats. Stir well to form the base mixture.
Jam filling:
In a small bowl add raspberries and vanilla ( If desired, add maple syrup/honey to sweeten the mixture, in this photo I skipped it). Smash with the back of a fork to create a jam texture and add the rest of Zen Basil seeds, mix well, set for 5 min.
2. Form the Cups:
Line 8 muffin tin with paper liners.
Divide the oat mixture evenly among the muffin cups, pressing it down firmly into the bottom to form a crust layer. Fill each oat base cup with Zen raspberry jam.
3. Prepare the top layer:
Melt the chocolate with coconut oil: Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.
4 different topping.
Melt 1/4 cup white chocolate with 1 tsp coconut oil, to top coat 3 of the cups.
Melt 1/4 cup dark chocolate with another 1 tsp coconut oil to top coat 3 more of the cups.
Melt date jam (cut the dates into small pieces and 1 cup water bring to boil, use the back of spoon to smash and simmer till it forms into a jam mixture). In this photo, one cup with date jam and the rest of date jam mix with left over melted white chocolate to create a cameral topping.
Carefully drizzle the melted chocolate or date jam over the raspberry jam in each muffin cup, spreading it evenly to cover the raspberries.
Sprinkle a flake of salt over the top of each cup for a touch of flavor.
4. Freeze for one hour and Serve with crush pistachios
Recipe originally created by Jessie Jane Daye on Instagram: @jessiejanedaye
We are incredibly grateful for her creative recipe and for educating about @zenbasil all from the goodness of her beautiful heart “double the fiber over chia.”
These no-bake chocolate raspberry oat cups are perfect for a quick and delicious treat. They can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!
