Date, oat & raspberry cups
We’re serious snack-o-philes in this house - munching on anything that provides a quick fix away from the glare of a screen (or, in the kids case, putting off taking the bins out).
I spend a small fortune each week on good quality, clean brands - like Nak’d, Deliciously Ella and Pip & Nut. The good folks making the decent, UPF-free stuff. But when you’re feeding two adults with big appetities and two 6 foot + something kids, the snacks don’t hang around. And the pounds don’t either…
So, I’ve made it my mission to get some of those £’s back into our pocket by making homemade snacks in batches, focusing on the ingredients and flavours that we love.
These date cups were one of the first thing I made and they’ve pretty much been on repeat ever since. The combo of gooey medjool dates, oats, nuts and chocolate is not one to be sniffed it. In fact (according to my kids) it totally slaps. And that, I believe is the best compliment from an 18/20 year old you can get these days.
So - here they are - oaty date cups, topped with melted dark chocolate and decorated with freeze dried raspberries and pistachios. You can use any toppings you like to vary the flavours. A simple pinch of sea salt is also nice.
INGREDIENTS:
1 pack medjool dates - stones removed
2 cups oats
Handful of seeds (sunflower, sesame and pumpkin)
2 tsp chia seeds
3/4 cup peanut butter
Drizzle of maple syrup
1 block dark chocolate
Freeze dried raspberries and/or crushed pistachios
Butter to grease the muffin tin
METHOD:
Place the medjool dates in a bowl and cover with water. Set aside for half an hour
Grease a muffin tray (no need to line)
In a food processor, add the soaked medjool dates, oats, peanut butter, chia seeds, seed mix and maple syrup. Whizz until the ingredients break down slightly and form a mouldable mix. You can always add a touch more maple syrup or water if you need.
Place heaped tablespoons of the mixture into the muffin tray holes and use the back of a spoon to push down slightly.
Break up the chocolate and place it in the microwave for 1-2 minutes to melt.
Spoon the chocolate over each cup, using the back of a spoon to ensure even distribution. Scatter with your choice of toppings and place in the fridge to set for at least 6 hours (preferably overnight).
Use a spoon or knife to score around the outside of each cup (they should release easily) and place in a container in the fridge until ready to eat. They are great mid-morning snacks and desserts, but work well as a grab and go breakfast too. Enjoy!
