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Ingredients
Base
- 1 cup rolled oats
- 1/2 cup pitted dates
- 2 tbsp cacao powder
- 1/2 cup boiling water
Centre
- 1 cup cashews
- 3/4 cup boiling water
- 2 tbsp coconut oil melted
- 1/3 cup dried cranberries
Top
- 20 g dairy free white chocolate or regular baking white chocolate buttons or block melted
- 1 tbsp dried cranberries
Ingredients
Base
Centre
Top
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Instructions
Base
- Soak dates in boiling for 5 minutes.
- Place dates into food processor including water, add remaining base ingredients in the food processor and blitz on high for 10 seconds until combined.
- Firmly press 2 tsp of the mixture into each of silicon mini muffing tray bases.
Centre
- Soak cashews and cranberries in boiling water for 30-60 minutes.
- Place soaked cashews and cranberries including water into food processor, add coconut oil and blitz on high for 60 seconds or until smooth consistency.
- Spoon mixture on top of each base and place into freezer for 1 hour to set.
- Once set top with extra cranberries and drizzle with white chocolate.
- Store in air tight container, in refrigerator for up to 5 days or freezer for up to 3 months.
Recipe Notes
Makes 12 at 145 calories each.