Serves 8-10
Takes 10 mins + 1 hour chilling time
Ingredients:
- 80g maple syrup or honey
- 80g butter, plant based if desired or necessary
- 130g smooth Nutshed Smooth Peanut Butter
- 20g cocoa powder or raw cacao powder
- 130g Flahavan’s Gluten Free Pure Oats
- 20g desiccated coconut
- 9 – 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt
- Berries for serving
Method:
- Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.
- Add the oats and coconut and mix well to combine.
- Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
- Before serving, fill the center of each cookie with yoghurt of choice and top with berries. Perfect for any kids party, these also look particularly seasonal at Easter time