A raw dessert made with oats, raw honey, cashews, dates and coconut oil. Perfect to make in the spring and summer because no oven is required!
It is officially too hot to turn on the oven here in Charleston, which means raw dessert it is!
Today on my Good Food Friday segment that aired on ABC’s Lowcountry Live, I shared healthy hostess hacks just in time for the long Memorial Day weekend. I am all about saving time in the kitchen without compromising taste or quality. With this weather in Charleston, that means using the oven as little as possible, too!
There is something so perfect about the honey, oat and chocolate combo.
Most of my desserts will include at least one of these ingredients. The crust is entirely made from oats, cashews and pretzels (love that crunch) plus a few dates and coconut oil to bring it all together. The freezer does the work to harden the cups so that you never have to turn on an oven!
These are made with 100% Raw Manuka Honey from Wedderspoon. Their honey is sourced in New Zealand where the Manuka plant is native. I always tell my clients to choose honey over refined sugar when it comes to sweeteners.
Raw honey is superior to most store-bought honeys that are highly processed.
Because their honey is 100% raw, it has been minimally processed which better preserves the vitamins, minerals and antioxidants that it contains. Raw honey should not be consumed by those immunocompromised like older adults or young children.
What is also unique about their honey is that they use a KFactor grading system to measure the pollen count in each of their honeys. A higher KFactor is indicative of a higher pollen count. Some research suggests that this can help with allergies and offer immune support.
If you make these honey oat cups, be sure to share with me on Insta![yumprint-recipe id=’266′]
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This recipe was sponsored by Wedderspoon.