Strawberry Cheesecake Oat Cups
Makes: 6 cups
Prep time: 15 mins
Chill time: 2–3 hours
Total time: 15 mins + chill
Ingredients
For the base:
100g oats
2 tbsp maple syrup
1 tbsp melted coconut oil
Pinch of salt
For the filling:
350g Nush Strawberry Protein Yog
2 tbsp melted coconut oil
1 tbsp chia seeds
To decorate:
Fresh strawberries, chopped
Method
Blitz oats in a food processor until fine and crumbly.
Add maple syrup, melted coconut oil, and a pinch of salt. Blend until the mixture holds together.
Press a heaped tablespoon into the base of each lined muffin tin or silicone mold. Chill in the fridge while you prep the filling.
To a blender, add the Nush strawberry yog, melted coconut oil, and chia seeds and blitz until smooth.
Spoon the filling over the chilled bases and smooth the tops.
Freeze for 2-3 hours until firm.
Top with fresh strawberries just before serving. Store in the fridge for up to 4 days, or freeze and defrost as needed.