Raspberry Roons
DessertThe contrast between the tanginess of the raspberries and bitterness of the dark chocolate on top of the crumbly oat base, is nothing short of delicious!!
Calories212kcal
Carbs8g
Protein7g
Fats17g
For Rest DayPerformance Benefits
This recipe would be great on a rest day when carbohydrate requirements are lower.
Health Benefits
This recipe is good source a source of vitamin C, which plays a role in bone formation, wound healing, maintenance of healthy gums and connective tissue. Vitamin C also has immune-boosting properties to help reduce the length of the common cold.
Expert Tips
Raspberries are in season and at their nutritional best between June and October, so this recipe would be best at this time of year.
Equipment
- Large Bowl
- Small non-stick pan
- Parchment paper
- Baking tray
- Oven
- Microwave
- Refrigerator
Ingredients
Base
- 50 g Oats
- 100 g Desiccated coconut
- 2 tbsp Coconut oil (melted)
- 2 scoops Whey protein (vanilla flavour)
- 1 tbsp Honey
- 50-70 ml Milk (plus more if needed)
Toppings
- 100 g Raspberries
- ½ tbsp Honey
- 40 g 85% dark chocolate
- ¼ tsp Coconut oil
- Sea salt
Servings
Instructions
- Preheat the oven to 200°C.
- Mix the oats, coconut, and protein powder together.
- Add the coconut oil and honey and mix well.
- Add the milk bit by bit slowly and mix well until the mixture becomes clumpy and starts to stick together without becoming too wet.
- Empty the mix onto a baking tray lined with parchment paper. Press down well, it should be approx 1cm thick.
- Place in the oven and blind bake for 8-10 minutes.
- Heat some oil in a small pot.
- Mash up the raspberries in a small bowl using the back of a fork.
- Add the raspberries to the pan and mix a teaspoon of honey through them. Leave to simmer for 3 minutes before removing from the heat.
- Leave the raspberries to cool.
- Remove the coconut base from the oven and leave to cool.
- Next spread the raspberry mix over the coconut base.
- Melt the dark chocolate in the microwave with half a teaspoon of coconut oil for approximately 60 seconds.
- When the chocolate is melted, pour it evenly over the layer of raspberries and spread using a blunt knife.
- Sprinkle some sea salt and coconut flakes on top and leave to set in the fridge overnight.
Notes
Nutrition
Serving: 1ServingCalories: 212kcalCarbohydrates: 8gProtein: 7gFat: 17gSaturated Fat: 13.5gPolyunsaturated Fat: 0.53gMonounsaturated Fat: 1.9gTrans Fat: 0.01gCholesterol: 0.83mgSodium: 19.9mgPotassium: 155mgFiber: 4gSugar: 4gVitamin A: 2.4ugVitamin C: 3.6mgCalcium: 18.2mgIron: 1.2mg
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