Raw Chocolate Oatmeal Cups

Karolína Kramářová

15 min.

Today's recipe is great for replenishing energy during the day or as a healthy snack that fits in a box. The cupcakes are packed with healthy fats and you'll get a decent dose of fiber! ✨

Shop ingredients

1 Minute Oats

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

Medjool Dates

Medjool Dates – 200 g – no added sugar, creamy texture and caramel-like taste

£4.69

Grass‑Fed Whey Protein

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Organic Coconut

Organic Coconut – 500 g – fragrant and juicy coconut for flavouring sweet dishes

Chia Seeds

Chia Seeds – 250 g – chia seeds from Paraguay rich in omega-3

£2.49

Chocolate Shards

Chocolate Shards – 250 g – high quality "bean to bar" chocolate, high cocoa content, without soya lecithin, gelling agents or flavourings

Nutrition (1 serving) 1 cup

220 kcal
27 g carbohydrates
10 g fats
8 g protein

Per 10 portions

Base:

100 g oats
100 g dates
30 g vanilla protein powder
30 g coconut
40 g almonds
10 g chia seeds
75 g water

Completion:

40 g chocolate shards
10 g pistachios

Instructions

To make 10 cupcakes, chop the dates and blend in a blender with all the other ingredients except the chocolate and pistachios until coarse. Transfer the mixture into the muffin tin and press it down a little. Then melt the chocolate and pour it over the top of each cupcake. Sprinkle with chopped pistachios and place in the fridge for at least 2 hours to set the cupcakes.
Then just serve or refrigerate.

Author

Karolína Kramářová

Author

Karolína Kramářová

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