fruit and yoghurt breakfast cups
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INGREDIENTS
  • ¾ cups (130 grams) medjool dates, pitted
  • ½ cup (40 grams) desiccated coconut
  • ¾ cup (110 grams) cashews
  • ⅓ cup (35 grams) pistachios, shelled
  • plain Greek yoghurt and fresh berries, to serve
METHOD
  1. Place the dates, coconut, cashews and pistachios into the large bowl of a food processor and blitz until finely chopped and the mixture sticks together.  If needed, add another date or two until the mixture is able to be pressed together.  Divide the mixture between 5 holes of a greased (we used a little coconut oil) muffin tray and gently press the mixture into the bottom and up the sides.  Place the tray into the freezer until the shells have set (approx. 1½ hours).  Gently run a knife around the edge of the cups to remove.  To serve, fill each cup with a dollop of yoghurt and top with fresh berries.
  2. Cups can remain (in a freezer friendly air tight container) in the deep freeze for up to a week.  Enjoy x
Recipe by my lovely little lunch box at http://mylovelylittlelunchbox.com/2016/03/14/fruit-and-yoghurt-breakfast-cups/