Instructions:
For the Cookie:
Put half the oats into a food processor and blend to a flour. Add the remaining oats followed by the nut butter, maple syrup and melted coconut oil.
Blitz till completely combined and the mixture holds when pressed. Spoon into a silicone mould and put into the fridge for 30 mins.
Add the chocolate and nut butter into a microwaveable bowl and melt in blasts of 10 seconds.
Pour the melted chocolate over each cup, top with a mixture of the toppings and put back into the fridge for an hour.
Pop out of the moulds and enjoy! Keep these spooky cups in an airtight container in the fridge for up to 5 days
A special thanks to the wonderful, creative baker Soraya(@cozebakes) for creating this delicious recipe, she is super talented!
Instructions:
For the Cookie:
Put half the oats into a food processor and blend to a flour. Add the remaining oats followed by the nut butter, maple syrup and melted coconut oil.
Blitz till completely combined and the mixture holds when pressed. Spoon into a silicone mould and put into the fridge for 30 mins.
Add the chocolate and nut butter into a microwaveable bowl and melt in blasts of 10 seconds.
Pour the melted chocolate over each cup, top with a mixture of the toppings and put back into the fridge for an hour.
Pop out of the moulds and enjoy! Keep these spooky cups in an airtight container in the fridge for up to 5 days
A special thanks to the wonderful, creative baker Soraya(@cozebakes) for creating this delicious recipe, she is super talented!
