This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the base
100g
oats
50g
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
200g
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
150g
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
For the base
3.5oz
oats
1.75oz
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
7oz
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
5.25oz
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
Utensils
Step 1
Place the ingredients for the base into your Ninja Kitchen Nutri Ninja and pulse until you have a flapjack mixture. Press between 3-4 individual pots and press down (fill up to ⅓). Chill in the fridge to firm
Step 2
Next beat together the coconut cream ingredients until thick and smooth, and chill until required
Step 3
Make the berry jam by placing the berries and maple syrup in a small pan, heat up and simmer for 5 minutes. Stir in the chia seeds, mash up and leave for at least 20 minutes to thicken and form a jam. Chill in the fridge
Step 4
When ready to serve spoon the coconut mixture on top of the base to fill the pot then top with a generous layer of jam, top up with freeze-dried berries and sprinkle with coconut chips. Enjoy!
Place the ingredients for the base into your Ninja Kitchen Nutri Ninja and pulse until you have a flapjack mixture. Press between 3-4 individual pots and press down (fill up to ⅓). Chill in the fridge to firm
For the base
100g
oats
50g
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
200g
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
150g
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
For the base
3.5oz
oats
1.75oz
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
7oz
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
5.25oz
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
Step 2 of 4
Next beat together the coconut cream ingredients until thick and smooth, and chill until required
For the base
100g
oats
50g
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
200g
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
150g
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
For the base
3.5oz
oats
1.75oz
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
7oz
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
5.25oz
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
Step 3 of 4
Make the berry jam by placing the berries and maple syrup in a small pan, heat up and simmer for 5 minutes. Stir in the chia seeds, mash up and leave for at least 20 minutes to thicken and form a jam. Chill in the fridge
For the base
100g
oats
50g
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
200g
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
150g
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
For the base
3.5oz
oats
1.75oz
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
7oz
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
5.25oz
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
Step 4 of 4
When ready to serve spoon the coconut mixture on top of the base to fill the pot then top with a generous layer of jam, top up with freeze-dried berries and sprinkle with coconut chips. Enjoy!
For the base
100g
oats
50g
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
200g
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
150g
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
For the base
3.5oz
oats
1.75oz
ground almonds
2 tbsp
almond butter
1 tbsp
coconut oil, melted
3 tbsp
maple syrup
1/2 tsp
cinnamon
For the coconut vanilla cream
7oz
coconut yogurt
2 tbsp
coconut flour
4 tbsp
flour
1 tsp
vanilla extract
For the berry topping
5.25oz
mixed frozen berries
3 tbsp
maple syrup
4 tbsp
chia seeds
Freeze-dried berries and coconut chips to decorate
