Blueberry Oats Yogurt Cups
Ingredients
For the base
- 180g pitted dates
- 180g fine oats
- 50g hot water (plus additional for soaking dates)
For the filling
- 400g yogurt (preferably full-fat)
- 200g blueberry jam (adjust to taste)
Additional
- Coconut flakes for sprinkling
- 12 silicone muffin cups
Preparation
Soak the pitted dates in hot water for 10 minutes to soften them.
While the dates are soaking, blend the fine oats into oat flour. Transfer the oat flour to a bowl.
Drain the soaked dates and blend them with 50g of hot water until pureed.
Mix the pureed dates with the oat flour until well combined.
Using a kitchen scale, divide the mixture evenly and press it down into 12 silicone muffin cups to create mini crusts for the cups.
In a separate bowl, mix the yogurt and blueberry jam together. Adjust the amount of jam based on desired sweetness.
Pour the yogurt and jam mixture on top of the oat crusts in the silicone molds.
Freeze the cups for a couple of hours until well frozen.
Remove the cups from the molds and sprinkle coconut flakes on top.
Enjoy!
