Ingredients:
Dry ingredients
1 cup (110g) Mornflake oatbran
1/2 cup (80g) gluten-free self raising flour
1/4 cup (4 tbsp) coconut or brown sugar
1/4 cup (4 tbsp) cocoa powder
1/4 tsp salt
Wet ingredients
1/4 cup (4 tbsp) maple syrup
1/4 cup (4 tbsp) coconut oil, melted
3 tbsp milk of choice
For the raspberry cream
1 cup (145g) cashews
1/2 cup (65g) raspberries
1/4 cup (4 tbsp) creamed coconut or coconut butter, melted
2 tbsp maple syrup
Optional – 1 tsp raspberry or beetroot powder to make the filling a more vibrant pink colour
Read more at nadiashealthykitchen.com
