Instruction:

Prepare the Base:

In a bowl, combine the mashed banana, 1 tbs of Zen Basil seeds. Mix well until smooth. Next add nut butter and oats. Stir well to form the base mixture.

Jam filling:

In a small bowl add raspberries and vanilla ( If desired, add maple syrup/honey to sweeten the mixture, in this photo I skipped it). Smash with the back of a fork to create a jam texture and add the rest of Zen Basil seeds, mix well, set for 5 min.

2. Form the Cups:

Line 8 muffin tin with paper liners.

Divide the oat mixture evenly among the muffin cups, pressing it down firmly into the bottom to form a crust layer. Fill each oat base cup with Zen raspberry jam.

3. Prepare the top layer:

Melt the chocolate with coconut oil: Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.

4 different topping.

Melt 1/4 cup white chocolate with 1 tsp coconut oil, to top coat 3 of the cups.

Melt 1/4 cup dark chocolate with another 1 tsp coconut oil to top coat 3 more of the cups.

Melt date jam (cut the dates into small pieces and 1 cup water bring to boil, use the back of spoon to smash and simmer till it forms into a jam mixture). In this photo, one cup with date jam and the rest of date jam mix with left over melted white chocolate to create a cameral topping.

Carefully drizzle the melted chocolate or date jam over the raspberry jam in each muffin cup, spreading it evenly to cover the raspberries.

Sprinkle a flake of salt over the top of each cup for a touch of flavor.

4. Freeze for one hour and Serve with crush pistachios

Recipe originally created by Jessie Jane Daye on Instagram: @jessiejanedaye

We are incredibly grateful for her creative recipe and for educating about @zenbasil all from the goodness of her beautiful heart “double the fiber over chia.”

These no-bake chocolate raspberry oat cups are perfect for a quick and delicious treat. They can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!