Healthy Raspberry Cups

Going somewhere and need to "take a plate" but want to take something a bit healthy and that tastes great.  This is your recipe!

You can substitute any nut butter for the peanut butter, and if you don't have enough add a little real butter. I left out the coconut oil in the topping as I had run out and it worked perfectly, but you could use a bit of butter instead.  You can make these the day before, just store them in the fridge.

Healthy Raspberry Cups

Ingrediants

For the cups: 
1¾ cups (157g) Rolled/quick oats 
1/2 cup + 2 tablespoons (140g) Natural peanut butter 
3 tablespoons Maple syrup 

For the filling: 
1½ cups (150g) Raspberries, fresh or frozen 
2 tablespoons Chia seeds 1-2 tablespoons Maple syrup (optional) 

For the topping: 100g Dark chocolate 1 tablespoon Coconut oil 

Method

1. Make the cups: Preheat the oven to 350F (180C). Line muffins tip with paper liners. 
2. In a bowl, mix oats, peanut butter and maple syrup. 
3. Take about 1-2 tablespoons of the mixture, transfer to the muffin cups. Then, using the handle of a rolling pin press create a well as shown in the video. 
4. Bake for 10-12 minutes. 
5. Remove from the oven and allow to cool completely. 
6. Meanwhile make the filling: mash the raspberries, add chia seeds, maple syrup (optional) and mix. Set aside for 15 minutes. 
7. Fill each cup with the raspberry filling. 
8. Make the topping: chop dark chocolate and place in a heat proof bowl, add coconut oil and melt in the microwave in 20 second pulses. 
9. Spread a layer of melted chocolate over the filling. 
10. Refrigerate for at least 30 minutes before serving