This dish contains the following allergens: Tree Nuts, Milk/Dairy
Cooking mode
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For the base
70g
oats
30g
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
150g
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
75g
dark chocolate
Freeze-dried raspberries and cacao nibs
For the base
2.45oz
oats
1.05oz
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
5.25oz
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
2.63oz
dark chocolate
Freeze-dried raspberries and cacao nibs
Utensils
Step 1
Place the base ingredients into your Ninja Kitchen food processor and pulse until combined. Divide between a 6-hole muffin tin (silicone is best) and fill up to ⅓ and press down. Set aside.
Step 2
Blend the filling ingredients until quite thick and smooth then spoon over the bases between each one, filling nearly up to the top. Freeze for 2 hours.
Step 3
Melt the chocolate and coconut oil then pour over the filling of each to cover. Sprinkle over raspberry pieces and cacao nibs and freeze for another 30 minutes.
Step 4
When ready to eat, pop out of the freezer 10 minutes before and enjoy!
Place the base ingredients into your Ninja Kitchen food processor and pulse until combined. Divide between a 6-hole muffin tin (silicone is best) and fill up to ⅓ and press down. Set aside.
For the base
70g
oats
30g
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
150g
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
75g
dark chocolate
Freeze-dried raspberries and cacao nibs
For the base
2.45oz
oats
1.05oz
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
5.25oz
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
2.63oz
dark chocolate
Freeze-dried raspberries and cacao nibs
Step 2 of 4
Blend the filling ingredients until quite thick and smooth then spoon over the bases between each one, filling nearly up to the top. Freeze for 2 hours.
For the base
70g
oats
30g
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
150g
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
75g
dark chocolate
Freeze-dried raspberries and cacao nibs
For the base
2.45oz
oats
1.05oz
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
5.25oz
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
2.63oz
dark chocolate
Freeze-dried raspberries and cacao nibs
Step 3 of 4
Melt the chocolate and coconut oil then pour over the filling of each to cover. Sprinkle over raspberry pieces and cacao nibs and freeze for another 30 minutes.
For the base
70g
oats
30g
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
150g
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
75g
dark chocolate
Freeze-dried raspberries and cacao nibs
For the base
2.45oz
oats
1.05oz
nuts of choice
2 tbsp
nut butter
2 tbsp
syrup
For the filling
5.25oz
soft cheese
4 tbsp
no added sugar jam
4 tbsp
sweetener
2 tbsp
coconut flour
1 tsp
vanilla extract
For the topping
2 tbsp
coconut oil
2.63oz
dark chocolate
Freeze-dried raspberries and cacao nibs
Step 4 of 4
When ready to eat, pop out of the freezer 10 minutes before and enjoy!
