Ingredients for 6 - 8 portions:

Crust:

• 150g Yuka Medium Oats (ground)

• 75g Lamb Brand All-purpose Flour

• 40g Lamb Brand Castor Sugar

• 20g Brown Sugar

• 1tsp Cinnamon Powder

• 1/4tsp Salt

• 115g Margarine (melted)

• 1/2tsp Vanilla Extract

Filling:

• 60ml Fresh Cream

• 120g Dark/Milk Chocolate

Toppings:

• Mighty Cashew Nuts

• Mighty Cranberries

• Lamb Brand Snow Dusting Sugar

Method:

1. Preheat your oven to 175°c

2. Grind the oats until fine.

3. In a mixing bowl, combine the oats, flour, sugars, cinnamon, and salt.

4. Pour the melted margarine over the dry mixture.

5. Add the vanilla extract.

6. Mix well until the mixture is in the form of a sticky dough.

7. Grease a muffin dish lightly.

8. Put about 2 tablespoons of the mixture and press along the sides to create a hollow crust.

9. Place in the preheated oven and bake for about 15 minutes, or until the crust is lightly golden.

10. Let the crust cool completely before filling them.

11. For the filling, chop the chocolate and place it in a small bowl.

12. Heat up the cream until it’s about to boil.

13. Add the cream to the chocolate and wait for 5 minutes.

14. Give it a stir until all the chocolate is all melted. 

15. Let it cool off completely, then refrigerate for about and hour until it starts to solidify.

16. Whip it up with a hand mixer until nice and fluffy.

17. Fill the oat cups with the cream and decorate with cashews and cranberries.

18. Just before serving, sprinkle them with dusting sugar.

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