I woke up this morning feeling a little creative. Someone recently asked me about an alternative for nuts in a dessert base so I decided to do a little experimenting with rolled oats. I wasn’t quite sure how this recipe would turn out, but the combination of coconut cream with chewy oats is fantastic! The oat base holds just as well simply by adding a little rice malt syrup and also makes this treat a filling one! If you’re a coconut lover (you’d be crazy if you aren’t) you can thank me later.
INGREDIENTS
Base:
1 cup rolled oats
12 dates
2 tbls rice malt syrup
1/3 cup shredded coconut
Coconut cream:
1 ½ cups cashews
1/3 cup shredded coconut
1/3 cup coconut oil
1/3 cup almond milk or coconut milk
2 tbls rice malt syrup
1 tsp vanilla bean paste
METHOD
For base:
- Soak dates in hot water for 5 minutes and process until fine.
- Process oats with dates while adding rice malt syrup until mixture is sticky.
- Spray cupcake pan with baking oil or coconut oil and add a spoonful of mixture into each one until 1/3 full and pop in the freezer while you prepare the coconut cream.
For coconut cream:
- Blend all ingredients ensuring no chunky cashew bits are present in cream. Add more milk or water to cream if needed to make a creamier texture.
- Using a tablespoon, spoon out the mixture and smooth evenly over the mini bases. Pop back in freezer for 3 hours.
- Let cool for 15 minutes and decorate with raspberries and coconut!
these look so delightful
Thank you!
Okay these look so good! Just been drooling over all your recipes and this one I’m saving for later 🙂
Naw thank you! Happy cooking 🙂