|1/4||almond nut butter — almond|
|3||coconut oil — melted|
|1/4||honey — or maple syrup|
|1||quick oats — porridge oats|
|1/2||oats — whole rolled|
|1/2||almonds — flaked|
|50 g||dark chocolate — melted|
|1 tbsp||dried blueberries|
|1 tbsp||goji berries|
In a saucepan, combine the cocoa, nut butter, milk, coconut oil, honey and salt. Bring up to the boil, whisking all the while.
Remove from the heat and stir through the oats and almond flakes.
Place tablespoon amounts onto a prepared baking sheet or press into a greased 12-hole mini muffin tin. Chill until firm before un-moulding.
Spoon a small amount of melted chocolate onto each cookie cup and stud with berries and set aside until firm.
Store in an air-tight container in the fridge.